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Grilled chicken caesar salad
Grilled chicken caesar salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in our tasty low-fat Caesar salad twist!
Ingredients:
  • 1 x 30cm Lebanese bread
  • 4.60 gm extra virgin olive oil
  • Salt & freshly ground black pepper
  • 1 crisp 'n' crinkly bacon rasher (Hutton's brand)
  • 1 (about 200g) single chicken breast fillet, excess fat trimmed
  • 1 small cos lettuce, leaves separated, washed, dried, large leaves torn
  • 10g shredded parmesan
  • 80g low-fat fresh ricotta
  • 4 anchovy fillets, patted dry with paper towel
  • 1 egg yolk
  • 31.50 gm fresh lemon juice
  • Pinch of caster sugar
  • 90g (1/3 cup) skim milk natural yoghurt
  • Freshly ground black pepper
Instructions:
  • Preheat your oven to 180°C. Place the bread on a baking tray, brush with half of the oil, and season with salt and pepper. Bake for about 10 minutes until golden and crisp. Let it cool to room temperature on the tray.
  • Preheat a chargrill to medium-high heat. Cook the bacon for 1-2 minutes on each side until golden. Let it cool. Brush the chicken fillet with the rest of the oil and grill for 4 minutes on each side until cooked through. Let it cool.
  • For the dressing, combine ricotta, anchovies, egg yolk, lemon juice, mustard, garlic, and sugar in a blender. Blend until silky smooth. In a small bowl, whisk the yogurt until smooth, then gently mix in the ricotta mixture. Season with pepper to taste.
  • Tear the bread into 4cm pieces. Slice the bacon into 5mm strips and the chicken into 5mm slices.
  • In a large serving bowl, layer lettuce, bread pieces, chicken slices, bacon, and parmesan for a delicious and satisfying salad.
  • Drizzle dressing over salad generously. Serve promptly.

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