LIGHT CHICKEN CAESAR SALAD
Preparation time: 15 minutes
Cooking time: 15 minutes
2 rashers bacon, diced
2 slices wholegrain bread, crusts removed and diced
500g chicken breast fillets, trimmed of excess fat
200g baby cos lettuce, leaves separated
2 tomatoes, chopped
1 lebanese cucumber, sliced
1 egg
Dressing
2 tablespoons low fat natural yoghurt
1 teaspoon Dijon mustard
4 anchovies, very finely chopped
juice of 1 lemon
black pepper, to taste
- Pre-heat oven to 180ºC. Place bacon on one side of a tray lined with baking paper and place bread on the other side. Cook for 10-15 minutes or until bread is crunchy. Drain bacon on paper towel.
- Place chicken fillets on a pre-heated char-grill or BBQ and cook for 2-3 minutes each side or until cooked through. Rest for 3 minutes then slice.
- Place lettuce, tomatoes, cucumber and chicken in a large bowl. Mix together dressing ingredients and drizzle over salad. Top with bacon and croutons.
- Bring a small saucepan of water to the boil. Reduce to a simmer and swirl the water with a spoon to form a whirlpool. Pour egg out of a glass into water and cook for 2 minutes. Drain and place on top of salad.
Serves 4
Nutritional Analysis/Per serve
Calories: 249 Fat: 5g Carbs: 12.59g Fibre: 3.19g Sugars: 4.7g Protein: 35.5g
