Chicken Caesar salad
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 24g
–Saturated fat 6g
Dietary fibre 6g
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