Lighter chicken Caesar salad
- Serves 4
- 15 mins to prepare and 20 mins to cook
- 315 calories/serving
- Healthy
Ingredients
- 4 slices smoked pancetta
- 60g ciabatta, cut into 8 thin slices
- 1 lemon, zested
- 300g pack skinless chicken breasts
- ½ tsp olive oil
- 2 eggs
- 3 Sweet Gem lettuces, leaves separated
For the dressing,
- 150ml of buttermilk
- 3 tbsp light mayonnaise
- 45g Parmesan, ½ grated, ½ shaved to serve
- ½ tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tsp fish sauce
- 1 small garlic clove, crushed
Directions
- Preheat the oven to 180°C (gas 4) and 160°C (fan).
- To keep the pancetta from curling up, place it on a baking sheet and top it with a smaller (clean) baking tray.
- Bake until crisp, about 10-12 minutes.
- Place the pancetta on a plate and toss the ciabatta in the tray's juices.
- Bake for 8-10 minutes, or until golden and crisp.
- In a small pan of boiling water, cook the eggs for 7 minutes.
- Drain and set aside to chill in a dish of cold water.
- Set aside.
- Preheat a griddle pan to medium-high temperature.
- Place the chicken breasts between two sheets of clingfilm and bash lightly all over with a rolling pin until 1cm thick.
- Griddle for 10-12 minutes, rotating once, until cooked through, with the oil, lemon zest, and some spice.
- Transfer to a plate and let aside to cool before slicing thinly.
- In a small jug, whisk together all of the dressing ingredients with lots of freshly ground black pepper in the meantime.
- Place the lettuce leaves on a serving plate and pile them together.
- Top the lettuce with chicken, eggs, and ciabatta slices after peeling and slicing each egg into six pieces.
- Break the pancetta into shards and combine with the Parmesan shavings in the salad.
- Finish with freshly ground black pepper and a drizzle of dressing.