Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A big sharing salad with grilled chicken.
Equipment: Griddle pan; mixing bowl
Measures and names
Ingredients
- 4 chicken breasts
- 2 romaine lettuces, chopped
- 60 g parmesan, shaved
- Caesar dressing (mayo, garlic, anchovy, parmesan, lemon)
- 1 tbsp oil
- Salt and black pepper
Optional extras
- 150 g bacon lardons (diced bacon), crisped
- Soft-boiled eggs
Method
- Season the chicken and griddle for 6–7 minutes each side, until cooked through with no pink in the middle. Rest for 5 minutes, then slice.
- Fry the bacon lardons until crisp, if using.
- Whisk the mayonnaise with the crushed garlic, mashed anchovies, a little parmesan and a squeeze of lemon, loosening with a spoonful of water.
- Toss the romaine with most of the dressing and parmesan.
- Top with the sliced chicken, bacon, remaining parmesan and halved soft-boiled eggs. Season with black pepper — anchovies and parmesan bring the salt.
Swaps and tips
The anchovies are what make a Caesar — they melt away and just taste savoury. Bacon and parmesan give plenty of crunch without croutons.
Add carbs for the family (optional)
For the family, add a handful of wholegrain or sourdough croutons. Keep the on-plan version without croutons.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 3 g | 1 g | 21 g | 375 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
