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Chicken Caesar salad

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Adjust Servings:
1 garlic clove, skin on
75ml Greek yoghurt (0% fat)
2 anchovy fillets in olive oil
1/2 tsp Dijon mustard
1 tbsp lemon juice
1/2 tbsp parmesan cheese, shaved
Avocado oil, for roasting and grilling
1 ciabatta roll, cut into small chunks
2 skinless chicken breasts, butterflied
2 rashers smoked back bacon
1/2 iceberg lettuce, shredded
1 small red onion, finely sliced
1 tbsp parmesan cheese, shaved

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Chicken Caesar salad

Ready to eat in 15 minutes. I've reinvented the classic Caesar salad and given it a healthy twist with griddled chicken and a creamy garlic dressing made from Greek yoghurt and roasted garlic. The added extras, like croutons and bacon, are non-negotiable. Cos or romaine lettuce may be more traditional but iceberg is often cheaper and more readily available.

    • 15 Mins
    • Serves 2
    • Easy





    1. Toss the ciabatta chunks with a drizzle of avocado oil and spread out on a baking tray.

    2. Place the garlic clove in a foil parcel and drizzle with avocado oil. Place next to the ciabatta chunks and bake in a preheated oven at 180C for 12-15 minutes, turning halfway, until the croutons are golden and crisp and the garlic has softened.

    3. Pop the garlic clove from its skin and add to the blender with the Greek yoghurt, anchovies (with a drizzle of olive oil), Dijon mustard, lemon juice and half a tablespoon of parmesan. Blitz until smooth. Season to taste and refrigerate the dressing until ready to use.

    4. Heat a grill pan over a medium-high heat on the hob and rub the chicken breasts with avocado oil. Season with salt and pepper and char the chicken for 4 minutes on each side or until cooked through. Transfer to a plate and slice into thin strips. Keep warm.

    5. Meanwhile, lay the bacon out on a lined baking tray and place under a hot grill for 3 minutes on each side or until crisp and cooked through. Cut into small chunks and set aside.

    6. In a large bowl, toss the iceberg lettuce with the sliced red onion and a little of the dressing. Divide between two plates. Top with the sliced chicken, croutons and bacon. Drizzle over the rest of the dressing and garnish with the shaved parmesan before serving.

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