DAY 7
Chicken Caesar Salad
SERVES 2 | PREP 10mins | COOK 10mins
Enjoy this south-of-the-border snack, which is light on grease and heavy on flavour.
Ingredients
- 1 egg
- 1 slice wholegrain or gluten-free bread
- 1 1/2 tbs olive oil
- salt & pepper, to taste
- 300g chicken breast fillets
- 1 tbs lemon juice
- 1 tsp Worcestershire sauce
- 1 garlic clove, crushed
- 8 cos lettuce leaves, washed and torn
- 1 tbs grated parmesan cheese
Method
- Coddle egg by covering egg with boiling water in a bowl and set aside for 10 minutes.
- To make croutons, brush bread with 1 tsp of oil, season with salt & pepper and tear into small pieces. Heat a fry pan over medium heat and cook bread in pan until golden and crisp. Set aside.
- Brush chicken fillets with 1 tsp oil, season with salt & pepper and cook in pan for 3-4 minutes each side until golden.
- Whisk together remaining olive oil, lemon juice, sauce, garlic and coddled egg. Season with salt and pepper.
- Place lettuce in two bowls and toss with dressing and parmesan.
- Top with sliced chicken and croutons to serve.
