Caesar Salad With Sauteed Chicken - Recipe Video

How to make

1. Prepare. Tear the green leaf lettuce into bite-size pieces with your hands. Cut off the roots of the radish sprouts. Remove the seeds from the red bell pepper (paprika) and yellow bell pepper (yellow paprika) and slice thinly. Cut off the hard part of the asparagus, peel off the root with a peeler, and slice diagonally into 0.4-inch wide pieces. Boil water in a pot, then boil over medium heat for about 2 minutes. Place in a strainer and soak in running water, then remove excess water with a paper towel. Remove the stem from the cherry tomatoes and divide into 4 equal parts. Remove the skin and seeds from the avocado and cut into 0.4-inch cubes.
2. 1. Add the Caesar salad dressing ingredients to a bowl and mix together.
3. 2. Poke holes in both sides of the chicken thighs with a fork, sprinkle salt and black pepper on both sides, and rub in grated garlic on both sides.
4. 3. Heat olive oil in a pan over medium heat, and cook Step 2 from the skin side. When browned, flip it, cover with a lid, and cook over medium heat.
5. 4. When cooked through and browned on both sides, remove from heat. When cooled, cut into 0.6-inch pieces.
6. 5. Spread green leaf lettuce in a bowl and decorate with radish sprouts, paprika, yellow paprika, asparagus, cherry tomatoes, and avocado. Top with Step 4, pour on Step 1, and it's ready.