Chicken Caesar salad
Nutrition Info.(per serve)
- 3 medium-boiled eggs
- 10 spears asparagus
- 1 cup broccoli florets
- 2 slices good-quality grainy or sourdough bread
- 3 cups baby cos lettuce
- 200g cooked, shredded chicken
- 2 tablespoons Caesar dressing (we used Genevieve’s)
- 4 anchovy fillets
- 2 tablespoons grated parmesan
- black pepper, to serve
Total fat 24g
Saturated fat 6g
Dietary fibre 6g
1 Peel and slice eggs lengthways in quarters. Set aside.
2 Blanch asparagus and broccoli in microwave (cook on high for 90 seconds) and run under cold water to cool. Toast bread in toaster and break into chunks.
3 Place asparagus, broccoli, cos and chicken in a large bowl. Add dressing and toss to combine. Add bread chunks and gently toss.
4 Divide salad between two plates and top with egg slices and roughly torn anchovies. Sprinkle over parmesan, garnish with black pepper and serve.
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