Chicken Caesar salad, sourdough croutons & yogurt dressing
Chicken is a great low fat source of protein.
800g chicken mini fillets
2 tsp. smoked paprika
3 tbsp. polenta (fine cornmeal)
Salt and pepper
Olive oil spray
200g sour dough bread (or white unsliced bread)
Olive oil spray
4 slices of smoked back bacon
240g cherry tomatoes, chopped
2 baby gem lettuces, chopped
1 punnet of cress, snipped
1 large red peppers (200g), sliced
60g parmesan, cut into ribbons with a vegetable peeler
Fresh basil, chopped
½ tsp. garlic granules
½ lemon juice
140g Greek yogurt
Splash Worcestershire sauce
1 tsp. Dijon mustard
Preheat oven to 200C.
In a small bowl mix together the polenta, smoked paprika, salt and pepper.
Take the mini fillets and roll them in the polenta mix. Place them on a non-stick baking tray. Once all are complete spray with a few pumps of olive oil spray and place in the oven for 20 minutes or until cooked through.
Meanwhile chop your sourdough into crouton sizes. Spread out on a baking sheet and spray with a few pumps of olive oil spray. Place in the oven on a shelf under the chicken for 10 minutes.
Turn the grill onto high and grill your bacon until crispy. Remove and chop into strips and set aside.
To make the salad add the tomatoes, peppers, lettuce and cress to a bowl and mix well. Add the parmesan shavings and basil on top.
Make the dressing by mixing all the ingredients well.
When the chicken and croutons are cooked remove from the oven and add to the salad with the bacon. Pour over the dressing and serve.
Extra 200kcal for men – per serving add 100g of avocado.
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