This expanded version of the classic Caesar salad with chicken, pasta and egg is delicious as a main course
Cook the pasta al dente. Mix all the ingredients for the dressing well with a food processor or blender and store in the refrigerator. Sprinkle the chicken with paprika, pepper and salt and fry in a little oil or butter for about 8 to 10 minutes in the pan.
Cut the lettuce heads into strips and mix with the pasta and divide between 2 plates. Cut the hot chicken into thin slices and divide over the salad. Sprinkle with croutons and Parmesan cheese. Cut the eggs into quarters and place on top of the salad. Drizzle the dish with the dressing. You can eat this salad warm or cold.
Source: Leukerecepten by leukerecepten-nl.
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