Chicken Caesar salad
Crisp romaine, roast chicken breast, oven-baked croutons and a light yoghurt dressing.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Bread3 slices
- Olive oil2 tbsp
- Chicken breast500 g
- Greek yoghurt120 g
- Parmesan40 g
- Dijon mustard1 tsp
- Lemon½
- Garlic1 clove
- Romaine lettuce2
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 200 °C. Cut the bread into cubes, toss with a tablespoon of oil and bake for 8–10 minutes until crisp.
Season the chicken and fry it in the remaining oil for 5–6 minutes a side until cooked through. Rest for 3 minutes, then slice.
Whisk the yoghurt with half the grated Parmesan, the mustard, lemon juice, crushed garlic and a splash of water until smooth.
Tear the lettuce into a large bowl, toss with the dressing and serve with the chicken, croutons and the rest of the Parmesan.