Recipe Inspiration: Caesar Salad
As a main or a side, the classic caesar is perfect for any occasion
Upgrade your caesar salad game with a healthier twist. We're not ready to say goodbye to the carbs just yet!
Health(ier) Caesar Salad
- 2 chicken breast fillets
- 2 tsp olive oil
- 4 free range eggs
- Handful of cherry tomatoes, halved
- 3/4 cup light greek style yoghurt
- 2 tbs lemon juice
- 2 tsp dijon mustard
- 500g baby cos lettuce, roughly chopped
- 2 avocados, thinly sliced
- 1/3 cup shaved parmesan
- 2 tbs chopped chives
- 1 anchovy fillet finely chopped (optional)
- Sourdough bread
- 2 cloves garlic, crushed
Preheat oven to 200C/180C. Cut sourdough into 2cm pieces, lay on a baking tray, drizzle with olive oil, garlic and sprinkle with thyme. Bake until golden and crisp, approx 25 minutes.
Brush chicken with olive oil and grill on each side until cooked through, some charring is good! You can opt to season with your choice of spices.
Boil eggs until semi soft, peel and cut in half.
Combine yoghurt, anchovy, lemon juice and mustard in a bowl and whisk.
Layer your serving bowl with lettuce, top with chicken, egg, tomato and avocado followed by a drizzle of dressing. Add sourdough croutons, parmesan and chives.
Recipe inspiration from Taste.