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Main Course

Caesar salad


  • 1 head of curly salad
  • 4 hard boiled eggs
  • 500 gr sliced chicken breast
  • Cubes of toasted bread
  • 8 nuts
  • Parmesan cheese
  • Extra virgin olive oil
  • Salt and pepper
  • 1 cucumber
  • 1 low fat yogurt
  • 1 spring onion
  • 1 tomato
  • Pepper just enough
Caesar salad


  • Caesar salad
  • Caesar salad


  • Easy


Season the chicken breast in slices with a pinch of salt, pepper, a drizzle of oil and cook in the blast chiller preheated with the function of cooking at low temperature at 75°C for 1 hour and 30 minutes, then cool quickly for about an hour. 

Wash the cucumber well and grate keeping the skin, season with a pinch of salt and pepper and let it rest for a few minutes. In the meantime, cut the tomato into cubes, removing the seeds and finely chop the onion. Squeeze the cucumber well and mix with the tomato, onion, yogurt, a drizzle of oil and a little pepper.


Once you have cooled quickly the chicken breast, you can store it into the fridge up to seven days!