SKINNY Chicken Caesar Salad Recipe! - The Scran Line
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RECIPE
Salad
100g - 3 slices ciabatta bread or any good heavy bread
500g - 4 whole chicken breasts, skinless and boneless
1 tbsp garlic powder
1 tbsp dried parsley flakes
Pinch of salt
300g - 4 slices streaky bacon
3 free-range eggs, boiled
2 baby cos lettuce, washed/dried and chopped
1 avocado, sliced
1/2 cup shaved parmesan cheese
Skinny Dressing
190g - 2/3 cup Greek yogurt
1 tbsp olive oil
2 garlic cloves
3 anchovy fillets, chopped
1/2 lemon, juiced
Salt and pepper to season
Instructions:
Salad
Roughly chop the ciabatta loaf into cubes and place on a baking tray. Drizzle with 1 tsp olive oil and bake on 180°C / 355°F for 15 minutes or until golden. Take out of the oven and allow to cool.
Add the eggs to a pot. Fill with enough water to cover the eggs. Place on high heat. Once the water begins to boil, set a timer for 3 minutes. Take off the heat, run under cold water, then peel. Slice in half and set aside.
Add bacon to a hot frypan and cook for 2 minutes on each side. Discard the fat, wipe down the frypan and place back on high heat.
Add the garlic powder, salt and parsley flakes into a bowl with the sliced chicken and mix to coat.
Add 1 tsp olive oil to the hot frypan and add chicken. Cook for 3-4 minutes on each side or until the internal temperature reaches 75°C / 165°F. Place on a plate and allow to rest for 5 minutes before slicing up into large pieces.
Skinny Caesar Dressing
Add the yogurt, olive oil, garlic, anchovy, lemon and seasoning and mix until well combined.
Assembly
Add the chopped cos lettuce into a large salad bowl along with the chicken, dressing, parmesan cheese, croutons, bacon and mix to coat. Then place in the serving bowls. Add 2 anchovies on top, along with the egg slices and avocado slices. Serve.
Notes
Salad should be eaten the day it’s made. Each ingredient can be prepared a day ahead of time and then put together before it’s served. If you’re not afraid of slightly soggy croutons and lettuce then this can be stored in an airtight container for up to one day.
http://thescranline.com
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FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Salad
100g - 3 slices ciabatta bread or any good heavy bread
500g - 4 whole chicken breasts, skinless and boneless
1 tbsp garlic powder
1 tbsp dried parsley flakes
Pinch of salt
300g - 4 slices streaky bacon
3 free-range eggs, boiled
2 baby cos lettuce, washed/dried and chopped
1 avocado, sliced
1/2 cup shaved parmesan cheese
Skinny Dressing
190g - 2/3 cup Greek yogurt
1 tbsp olive oil
2 garlic cloves
3 anchovy fillets, chopped
1/2 lemon, juiced
Salt and pepper to season
Instructions:
Salad
Roughly chop the ciabatta loaf into cubes and place on a baking tray. Drizzle with 1 tsp olive oil and bake on 180°C / 355°F for 15 minutes or until golden. Take out of the oven and allow to cool.
Add the eggs to a pot. Fill with enough water to cover the eggs. Place on high heat. Once the water begins to boil, set a timer for 3 minutes. Take off the heat, run under cold water, then peel. Slice in half and set aside.
Add bacon to a hot frypan and cook for 2 minutes on each side. Discard the fat, wipe down the frypan and place back on high heat.
Add the garlic powder, salt and parsley flakes into a bowl with the sliced chicken and mix to coat.
Add 1 tsp olive oil to the hot frypan and add chicken. Cook for 3-4 minutes on each side or until the internal temperature reaches 75°C / 165°F. Place on a plate and allow to rest for 5 minutes before slicing up into large pieces.
Skinny Caesar Dressing
Add the yogurt, olive oil, garlic, anchovy, lemon and seasoning and mix until well combined.
Assembly
Add the chopped cos lettuce into a large salad bowl along with the chicken, dressing, parmesan cheese, croutons, bacon and mix to coat. Then place in the serving bowls. Add 2 anchovies on top, along with the egg slices and avocado slices. Serve.
Notes
Salad should be eaten the day it’s made. Each ingredient can be prepared a day ahead of time and then put together before it’s served. If you’re not afraid of slightly soggy croutons and lettuce then this can be stored in an airtight container for up to one day.
