Ingredients
80g wholegrain bread (a bread roll works well)
1/2 teaspoon dried herbs, like rosemary (or fresh)
1/2 teaspoon smoked paprika
salt and black pepper
1 tablespoon olive oil
200g cooked chicken
1 garlic clove
15g parmesan cheese
2 tablespoons plain Greek-style yoghurt
Juice of 1 lemon
2 little gem lettuces (or any leafy green lettuce)
Level:
Easy
Serves:
2 servings
Prep Time:
Cook Time:
10 minutes
20 minutes
Recipe video tutorial
Preparation
Preheat the oven to 180C and tear the bread into small chunks in a bowl.
Between 2 pieces of parchment paper (or in a plastic food bag), use a rolling pin to bash the chicken to 2cm even thickness then add to the bowl with the bread.
Mix the rosemary, paprika and a twist of salt and pepper with the chicken and bread chunks. Drizzle with olive oil then lay out on a baking tray. Bake for 20 minutes or until the chicken is cooked and the bread chunks are crispy.
Meanwhile...finely chop the garlic and mix with the parmesan cheese, yoghurt and lemon juice.
Separate the leaves from the lettuce, wash, dry and mix with the yoghurt dressing.
Once cooked, slice the chicken and mix into the salad leaves along with the homemade croutons.
Hints and Tips
To add a bit of spice to your Caesar dressing, try adding dijon mustard or Worcestershire sauce.
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