Caesar salad with grilled chicken

Caesar salad with grilled chicken: romaine lettuce, parmesan, a yoghurt dressing and crunchy wholegrain croutons make the classic fresh, satisfying and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 650 kcal per serving
• Protein: 60 g
• Fat: 25 g
• Carbs: 45 g

Ingredients

• 250 g chicken breast
• 1 romaine lettuce
• 30 g parmesan
• 2 slices of wholegrain bread
• 100 g Greek yoghurt
• 1 garlic clove

Method

You’ll need: frying pan · griddle pan · chopping board · knife · mixing bowl

1. Pat the chicken breast dry, season with salt and pepper and cook on both sides in a hot griddle pan until golden brown. Then leave to rest briefly.
2. Cut the wholegrain bread into cubes and toast in a dry frying pan until the croutons are crunchy.
3. For the dressing, stir the Greek yoghurt with finely grated garlic, lemon juice and grated parmesan until smooth. Season to taste with salt and pepper.
4. Tear the romaine lettuce into bite-sized pieces and toss loosely with the dressing in a large bowl.
5. Cut the grilled chicken into thin strips and scatter over the salad.
6. To serve, top with the croutons and a little parmesan and enjoy the Caesar salad straight away.

Good to know

When it needs to be quick but should still taste like a proper meal, this is my salad. Creamy, crunchy and with lovely roasted flavour from the chicken.

Swaps

Chicken breast → turkey breast (similar protein content, often a little milder in flavour). Greek yoghurt → skyr (more protein, usually a little less fat). Wholegrain bread → wholegrain sourdough bread (still provides fibre). Parmesan → pecorino made from sheep's milk (stronger flavour, also provides protein and calcium).

Allergens

Contains milk and gluten. Garlic can sometimes be too strong for sensitive children, and during pregnancy this yoghurt and parmesan dressing is a good fit, as it contains no raw egg.