Chicken caesar salad

Cooking Meat Chicken caesar salad

Rather than using the usual store-bought version of Caesar dressing, try this homemade recipe for something extra special on your plate.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place bread, in a single layer, on tray. Spray with oil. Bake for 5 to 7 minutes, turning halfway, or until golden and crisp.
  2. Make Caesar dressing Combine yoghurt, mayonnaise, mustard and 2 teaspoons warm water in a small bowl. Season.
  3. Heat a non-stick frying pan over high heat. Add bacon. Cook, stirring, for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel.
  4. Place lettuce in a large bowl. Add croutons, bacon, chicken and parmesan. Toss to combine. Transfer to plates. Top with egg. Serve drizzled with dressing.

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1 small baguette, thinly sliced
Olive oil cooking spray
4 middle bacon rashers, trimmed, chopped
1 baby cos lettuce, leaves separated, torn
4 cups shredded cooked chicken
1/2 cup shaved parmesan
2 medium-boiled eggs, quartered
1/2 cup low-fat yoghurt
2 tbsp low-fat mayonnaise
2 tsp wholegrain mustard

Adv

Autors
Preparation time
30
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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