Louise's super green Caesar salad
recipe

Yummy Louise’s super green Caesar salad Recipe

Keep it lean with zesty dressing, easy poached eggs and tasty chicken. Baking the parmesan delivers extra-punchy flavour, for not too many cals.
Louise's super green Caesar salad
Prep Time : 0:25 | Cook Time : 0:20 | Total Time : 0:45 | Serving : 4 person.

Ingredients

  • 3 (200g each) small free-range chicken breast fillets

  • 4 (125g) slices wholemeal sourdough bread

  • 1 lemon, rind finely grated, juiced

  • 1 clove garlic, crushed

  • 2 tablespoons extra virgin olive oil

  • 20g parmesan

  • 1 tablespoon white vinegar

  • 4 eggs

  • 1/2 (red or green) oak leaf lettuce, leaves coarsely torn

  • 60g baby kale or rocket leaves

  • 4-6 (60g) radicchio

Method

  • Step 1

    1 Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Heat a chargrill pan over medium heat. Lightly grease with olive oil spray. Cook chicken for 3-4 minutes each side or until cooked through. Cover loosely with foil. Set aside.

  • Step 2

    Place the bread slices on 1 prepared tray. Combine the lemon rind, garlic and 1 tbs of the oil in a small bowl. Brush over both sides of the bread. Using a microplane, finely grate the parmesan over the remaining tray in a thin layer, leaving no gaps. Bake the bread and parmesan for 10-12 minutes or until lightly golden and crisp. Set aside to cool.

  • Step 3

    Bring a saucepan of water to the boil over high heat. Add the vinegar. Reduce heat to low. Use a large spoon to stir water into a whirlpool. Carefully crack the eggs into whirlpool. Cook for 3 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer the eggs to a plate lined with paper towel to drain.

  • Step 4

    Slice the chicken. Tear the bread into bite-sized pieces. Combine the salad leaves in a serving bowl. Add the chicken and bread pieces and toss to combine. Top with the eggs. Break the parmesan into pieces and scatter over the salad. Drizzle with lemon juice and the remaining oil. Season with freshly ground black pepper.

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