Gourmets can roll their eyes as much as they want, but when the speed comes to the fore, there is simply no time to stir the homemade Caesar sauce. Therefore, mayonnaise rushes to the aid.
Ingredients:
- 1 cabbage salad iceberg;
- 2 fillet of chicken breast;
- 3 tablespoons of oil;
- 3 slices of baton;
- 1 garlic clove;
- 50 g cheese;
- 2 tablespoons of mayonnaise.
Cooking:
Fry small pieces of fillet on 1.5 spoonfuls of oil until ready. Heat the oil in a frying pan on the next burner, rub the garlic there, brown the diced loaf. If you have time, cut the crust from the bread beforehand.
Stuff the iceberg in a bowl with your hands, put the chicken, crumbs on top, grate the cheese, tuck in the mayonnaise. If you don’t serve the salad immediately, place the mayonnaise between the iceberg and the chicken, so it won’t soak the crisps and they will remain crispy.
Add some cherry tomatoes sliced in half to get a juicier version of the salad.