Name: Chicken Salad in Parmesan Basket
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cups Parmesan cheese, grated; 2 egg yolks, for the dressing; 1 clove garlic, finely chopped, for the dressing; 2 anchovy, for the dressing; 2 tablespoons Dijon mustard, for the dressing; 1/2 cups lime juice, for the dressing; 1/2 teaspoons salt, for the dressing; 1/4 teaspoons white pepper, for the dressing; 1 cup olive oil, for the dressing; 1/2 chicken breasts, boneless; salt and pepper; 1 tablespoon vegetable oil; 1 Rosetta Eva® lettuce; 1 cup croutons

Preparation

20 mins

Low

Preheat the oven to 200°C. For the baskets, on a baking sheet lined with parchment paper, add parmesan cheese in a circular shape, bake for 10 minutes. Remove from the oven, lift the parmesan crust, and place it over a mold to shape it like a basket. Let cool and set aside.