Make Ahead
Chicken Caesar Salad
- Serves 4
Author Notes
FatLadFood: http://fatladfood.com/salad/chicken-caesar-salad/
YouTube: https://www.youtube.com...
It is fair to say, being a FatLad, salad wouldn’t be my first place to go when looking for a healthy meal. Yet I come back time and time again, to my Chicken Caesar Salad.
Why? Well it was something I first tried in a restaurant one day, because I was sick of the same old chicken dinners. Caesar Salad, although not very new , was new to me, and what a revelation it was!
So now I have made my own, semi-healthy version, using yogurt instead of mayo, in a bid to try and cut down the calories, but keep the taste.
So I guess Salad is my friend after all. —FatLadFood
What You'll Need
Ingredients
-
For the Dressing
-
1
Clove of Garlic
-
2 tablespoons
Greek Yogurt
-
1 tablespoon
Olive Oil
-
50 grams
Parmesan
-
1 splash
Lemon
-
Salt & Pepper
-
For the Salad
-
2
Chicken Breasts
-
4
Rashers of Bacon
-
2
Eggs
-
1/2
Lettuce
-
2
Spring Onions
-
2 pieces
Bread
Directions
- Pre-heat your oven to 200C/400F/Gas Mark 5.
- Bash the chicken into thinner breasts, using some grease-proof paper and a rolling pin.
- Salt & Pepper both sides to your own taste
- Grill on both sides using a grill pan, and then place in the oven for 15mins. Do the same with the bacon, you want it to be nice and crispy. Put two eggs in a saucepan with water, to boil for 15mins on a high heat, rolling boil.
- To Make the Dressing
- Crush the garlic clove in a pestle and mortar.
- Add the yogurt, and mix well with the garlic paste.
- Add in the oil, lemon juice, grated Parmesan and seasoning.
- Give it a final mix and leave to the side to get acquainted with one another.
- To Build the Salad
- Chop up the lettuce and spring onion and add to a salad bowl.
- Toast both slices of bread in the oven, so they are toasted right through.
- Chop the eggs and toast and add to the salad bowl.
- Chop up the chicken and bacon, and add to the salad bowl.
- Drizzle all of the dressing over the salad, and then combine thoroughly.
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