Caesar salad with chargrilled chicken
Nutrition Facts
each servingIngredients
all 17 types- For the dressing:
- 20g Parmesan cheese, finely grated
- 2 tbsp low-fat yogurt
- 1 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- juice quarter lemon
- 1 tsp Worcestershire sauce
- pinch white pepper
- For the salad:
- 80g little gem lettuce
- 2 skinless, boneless chicken breasts
- 1 tsp olive oil
- For the croutons:
- 1 clove garlic, crushed
- 1 tsp olive oil
- pinch black pepper
- 100g baguette/ciabatta, cubed
Directions
6 steps in totalPreheat the oven to 180oC/gas 4. Mix all of the dressing ingredients together and leave to infuse.
For the salad, break the lettuce into individual leaves, wash and thoroughly drain.
Slice the chicken breasts in half to make them thinner, rub with a little oil then cook on a hot griddle pan for 2-3 minutes on each side, or until thoroughly cooked through. Allow to cool slightly, then cut into strips.
To make the croutons, add the garlic and olive oil to a bowl and crush further with the back of a spoon. Add the black pepper, mix well and coat the insides of the bowl with the mixture.
Add the bread cubes and mix so all the bread is coated with some of the oil. Spread the cubes onto a baking sheet and bake in the preheated over for around 8-10 minutes, turning a couple of times with a spatula and being careful not to burn.
To assemble, layer the lettuce in a shallow bowl, saving the smaller leaves until last, so you create concentric circles. Drizzle with the dressing, sprinkle with the croutons and chicken, and top with the Parmesan shavings.
