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Skinny Chicken Caesar Salad |
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| Serves 4 |
Prep 30 mins |
Cooking 10-12 mins |
Easy |
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My rating |
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Ingredients |
4 skinless chicken breasts
2 tsp olive oil
juice of 1 lemon
1 large romaine or cos lettuce, chopped into large pieces
1 punnet of salad cress
4 hard-boiled eggs, peeled and quartered
25g parmesan, finely grated
170g pot fat-free Greek yoghurt
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Put the chicken breasts in a
large bowl with the olive oil and 1 tbsp of lemon juice,
then season. Heat the grill to high. Put the chicken
breasts on a foil-lined tray and cook under the grill for
10-12 mins until golden and cooked through, turning once
during cooking. Transfer to a plate or board and slice.
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Arrange the lettuce, cress and eggs
on a platter or serving plates and top with the cooked
chicken. Mix together the parmesan, yoghurt and remaining
lemon juice, season to taste and pour over the salad.
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DAILY
DINNERS 
