Ingredients

The following ingredients have 4 Servings
  • 5 ozs Whole-grain baguette
  • 3 Tbsps olive oil
  • 1 tsp ground paprika (sweet)
  • 1 small Romaine lettuce (approximately 175 grams)
  • 1 small Radicchio (about 150 grams)
  • 1 stalk Celery (about 100 grams)
  • 1 small orange Bell pepper (about 125 grams)
  • 2 Chicken breasts (300 grams)
  • salt
  • peppers
  • 1 large garlic clove
  • 14 ozs Silken tofu
  • 3 tsps Red wine vinegar

Instruction

  • Slice baguette with a bread knife lengthwise, then cut into 1 cm (approximately 1/2 inch) cubes. Line a baking sheet with parchment paper and spread the bread cubes on it.
  • Mix 1 tablespoon olive oil with paprika. Toss bread cubes with olive oil and bake in a preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 8 minutes.
  • Meanwhile, trim romaine lettuce and radicchio, rinse, spin dry and cut into bite-sized pieces. Rinse celery, remove strings if necessary and cut into slices. Halve bell pepper, remove seeds, rinse and dice very finely. Place everything in a salad bowl.
  • Take the bread cubes (croutons) from the oven and let cool slightly. Rinse chicken breasts, pat dry and cut into narrow strips.
  • Sauté chicken strips in 1 1/2 tablespoons hot olive oil in a non-stick pan. Season with salt and pepper and fry for 4-5 minutes, turning frequently.
  • Peel garlic and tofu cubes and place in a high vessel. Add vinegar, remaining olive oil, a little salt and pepper. Puree with an immersion blender. Toss dressing with the salad. Serve salad with chicken strips and croutons.