Caesar Salad with Egg and Radish

Boil the egg in a small pot for 8-10 minutes. Remove, let cool for some minutes, peel and cut.

You can replace 1 egg with 4 quail eggs.

Then heat a pan or grill over high heat. In the meantime, add salt and pepper to the chicken and cut into bites.

Once the grill is heated, pour half the oil and add the breast.

Lower the heat to medium and cook for 6-8 minutes while stirring from time to time.

Then toast both sides of the sliced bread and be careful it doesn't burn. Remove from heat and dice.

In the meantime, slice the radish and shred the lettuce.

Mix the lettuce, chicken, egg, radish and croutons in a salad bowl.

For the dressing, mix the yogurt with the remaining oil, lemon juice and salt and pepper.

Pour the dressing, mix and serve.