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Grilled chicken with Caesar greens on rice cakes
Grilled chicken with Caesar greens on rice cakes
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
guilt-free chicken and rice cake lunch - full of flavor and satisfaction.
Ingredients:
  • 9.20 gm rice bran oil or canola oil
  • 12 chicken tenderloins (about 900g)
  • 1 garlic clove, crushed
  • 2 drained anchovy fillets, finely chopped
  • 2.95 gm Dijon mustard
  • 70g yoghurt
  • 19.80 gm low-fat mayonnaise
  • 1 baby cos lettuce, leaves separated
  • 250.00 ml wild rocket leaves
  • 4 thick rice cakes, lightly toasted
  • 20g parmesan, shaved with a vegetable peeler
Instructions:
  • 1. Preheat a chargrill pan or non-stick frypan over high heat. Sear chicken tenderloins for 2-3 minutes on each side until golden and fully cooked. Then, cover and set aside.
  • In a bowl, mix together garlic, anchovy, mustard, yogurt, mayonnaise, and 1 1/2 tablespoons of warm water. Season to taste, then add the cos and rocket leaves and toss until well coated.
  • Arrange the toasted rice cakes on plates, layer with greens and chicken, and garnish with shaved parmesan before serving.

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