Recipe
Chicken Caesar Salad
A hearty favourite that's easy to prepare
Total Time
20min
Servings
2
Nutritional Information Per Serving
- Energy1012 kJ
- Protein67.0 g
- Fat75.0 g
- Net Carbohydrates7.7 g
Ingredients
- 1/2 cup parmesan cheese
- 1/4 cup lemon juice
- 1 tsp salt
- 320 g chicken breasts
- 1/4 cup mayonnaise
- 100 g bacon
- 1/2 tbsp olive oil
- 1 tbsp anchovies
- 1 tbsp dijon mustard
- 1 clove garlic, crushed
- 396 g romaine lettuce
- 130 g boiled eggs
- 158 g avocado, peeled and cubed
Method
- Preheat the oven to 175°C.
- Whisk together 0.5 cups of the mayonnaise, with the Dejon mustard, lemon juice, 1/4 cup of the parmesan cheese, the anchovies, crushed garlic and salt and pepper to taste.
- Set aside in the refrigerator.
- Place the chicken breasts in a greased baking dish.
- Season the chicken with salt and pepper and drizzle olive oil on top.
- Bake the chicken in the oven for about 20-25 minutes in the preheated oven or until fully cooked through.
- You can also cook the chicken on the stove top if you prefer.
- Cube the cooked chicken, and set aside.
- Fry the bacon until crisp, cut into smaller pieces.
- Chop lettuce and divide into two bowls. Top with chicken and the crispy, bacon, then top with egg and avocado.
- Finish with a generous dollop of dressing and a good grating of parmesan cheese, mix through to coat the salad.
- Serve immediately.
Comments
- Low carb, keto, gluten free, fodmap friendly