Caesar salad


Sigdal quinoa and sunflower gluten-free
1 chicken breast
1 shallot
1 lemon
25g parmesan cheese shavings
a few lettuce leaves
1 tablespoon of crème fraiche
1 teaspoon of mustard
salt and freshly ground pepper


Slice the chicken breast, brush with lemon juice, season with salt and pepper and chill for 1 hour.

Brown the chicken strips in a pan with a little fat.

Chop the shallot.

Crush a Sigdal cracker into small pieces.

Prepare the seasoning by mixing the crème fraiche, mustard, lemon juice, salt and pepper.

Place the lettuce leaves on a plate and arrange the chicken strips.

Season with your cream mixture.

Add the chopped shallots, the Sigdal crackers and sprinkle with parmesan.

With Sigdal, dare healthy excess!