Thursday, 11 December 2014

Chicken Caesar Salad

Serves 4


A recipe for a healthy caesar salad. The dressing for this salad is derived from a Jamie Oliver recipe. He uses yoghurt rather than a mayonnaise base, and nothing is sacrificed in terms of taste. 



What's in it?


1 sourdough baguette, cut into 3-4cm pieces
40g parmesan, cubed
1 clove garlic, peeled
100g full fat greek yoghurt
Juice of half a small lemon
2tsp worchestershire sauce
2 anchovies, finely chopped
2 cos lettuce hearts
120g short-cut bacon, fat trimmed
400g chicken tenderloins

How do I make it?


1. Preheat oven to 180°C. Lie sourdough pieces on baking tray and spray with olive oil. Bake in oven for around 5 minutes, or until crisp and chewy but not overbrowned. Remove from oven and allow to cool. 

2. Meanwhile, make the dressing. Place parmesan in mixing bowl and grate for 10sec / speed 9. Set aside. Add garlic and chop for 3sec / speed 7. Scrape down sides of bowl. Add yoghurt, lemon juice, worchestershire sauce, anchovies and half the parmesan and mix for 10sec / speed 4. Set aside. 

3. Heat a non-stick fry pan and fry bacon pieces until crisp. Remove to plate lined with paper towel to soak up excess oil. Cook chicken tenderloins in same pan for approximately 5-8 minutes each side, or until cooked through.

4. Tear lettuce pieces into a large bowl. Add bacon, sourdough croutons, cooked chicken and dressing and toss to combine. Divide into large bowls and sprinkle with remaining parmesan to serve. 

9 ProPoints per serve. 

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