Healthy chicken caesar salad recipe (حلال)
I often find caesar salad dressings too rich. This extremely low-fat version is so much lighter, but it’s still packed full of flavour. It would be just as delicious with griddled king prawns. Serves 2 Ready in 30 minutes Ingredients The salad * 2 boneless free-range chicken breasts, take the skin off for extra skinniness * Olive oil spray * Salt and freshly ground black pepper * 2 slices of soya and linseed bread * 3 little gem lettuces * 6 fresh anchovy fillets (optional) The dressing * 1 small clove of garlic, peeled and grated * 2 anchovy fillets in olive oil from a jar * Salt and ground white pepper * 3 tablespoons 0% fat Greek yoghurt * A squeeze of lemon juice * 20g freshly grated parmesan (with a microplane) Method: How to cook healthy chicken caesar salad 1. Heat a griddle until smoking. Spritz the chicken breasts with a little oil and season with salt and pepper. 2. Place onto the griddle and turn down the heat. Cook for five minutes, turn over and repeat for five more minutes, or until cooked through. 3. Remove from the heat and leave to rest for five minutes, then cut into 7mm slices widthways. 4. Preheat a conventional oven to 200ºC or a fan-assisted one to 180ºC. 5.To make the melba toasts, toast the soy and linseed bread until golden. Cut off the crusts and slice through the bread horizontally so that you are left with two sides of bread, each with one toasted side and one soft side. 6. Place on a baking tray, soft-side-up, and bake for five minutes or …