Healthy Chicken Caesar Style Salad with Homemade Croutons Recipe
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For the Salad
small bag of salad leaves
and parmesan crouton's (recipe here)
breasts (or 4 mini fillets)
streaky bacon, chopped
salt (for brining)
For the Dressing
eggless mayo (recipe here)
white wine vinegar
parmesan cheese, finely grated
Heat the oven to 190 degrees (fan). Firstly brine the chicken by filling a bowl 3/4 full and add the salt, place the chicken in the salt water and leave for 15 minutes. Remove the chicken and rinse under cold water. Bake the chicken for around 25 minutes or until cooked through.
To keep the salad low fat cut any large pieces of fat rind off the bacon and fry until brown for around 2 minutes and set aside.
To assemble the salad share the salad leaves between two serving dishes, add the tomatoes, chicken, bacon, crouton's and shaved parmesan.
Whisk the dressing ingredients in a small bowl and drizzle over the salads.
I paired it with carrot fried rice and the combo was a super duper hit. Making this restaurant stylechicken is so easy just marinate the chicken in advance fry in oil,prepare sauce add in the fried piece ,saute and serve
If you’ve never even had the pleasure of a Chinese chicken curry from your local takeaway, then the sauce should be rich with subtle Oriental flavours, slightly thickened with a mild heat throughout, usually served with peas and onion (both optional here)