Chicken Caesar Salad
Here's a quick and lighter recipe for Chicken Caesar Salad with an easy homemade dressing that's ready in 15 minutes.
Ingredients
- 300 g chicken breast 2 small
- 1 teaspoon oil
- 1 head Romaine lettuce
- 2 slices ciabatta
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the dressing
- 1 teaspoon lemon juice
- 1 minced garlic clove
- 1 teaspoon Dijon mustard
- 15 g Parmesan grated
- 1 teaspoon fish sauce
- 2 tablespoon low fat mayonnaise
Instructions
- Preheat the oven to 180 C, cut the crusts from 2 slices of crusty bread and cut into 1 cm cubes. Place on an oven sheet, drizzle with olive oil, turning the pieces over so they are all coated. Bake for 10-15 minutes, turning over half-way.
- Bash two small chicken breasts with the flat side of a meat tenderiser to about 1 cm thick.. Season with the salt and pepper.
- Brush a grill pan with olive oil and heat on medium high. Cook the chicken for 2 minutes each side.
- Mix all the dressing ingredients together and add a few drops of milk or water if it’s too thick.
- Cut a whole romaine lettuce into quarters lengthways and then cut in 2 cm slices.
- Toss half the dressing with the lettuce then pile on the chicken still warm and sliced. Pour over the remaining dressing and garnish with the croutons and extra Parmesan shavings if liked.
Notes
This will make more dressing but it will keep for a few days in the fridge and is great with salad or grilled meats.
Barbecue the chicken instead and omit the flour.
Barbecue the chicken instead and omit the flour.
Nutrition
Calories: 439kcalCarbohydrates: 26gProtein: 41gFat: 19gSaturated Fat: 4gCholesterol: 103mgSodium: 1406mgPotassium: 1328mgFiber: 7gSugar: 4gVitamin A: 27366IUVitamin C: 16mgCalcium: 200mgIron: 4mg
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