I love chicken Caesar salads SOOOO much, but the high calorie and fat content rather pisses me off – it’s a salad for god’s sake! If I wanted that many calories, I’d order burger and chips! So here is my alternative; I can’t claim it’s fat free or anything bogus like that, but it is lighter than the original and even better than that – you can’t tell the difference!
- 1 chicken thigh, deboned and skinless
- 1 rasher of bacon
- Fry Light
- 1 small gem lettuce
- 5 cherry tomatoes, halved
For the Caesar dressing:
- 3-4 Tsp. low fat yoghurt
- 2 Tsp. light crème fraiche
- 1 garlic clove
- 30g finely grated cheddar
- 1 anchovy, chopped finely (you need the anchovy to make it near as possible to an authentic Caesar dressing – you can’t taste it, I promise!)
Make the dressing by mixing all the ingredients together in a bowl. Use the back side of a spoon to mash the anchovy as finely as possible – you don’t want chunks of it.
Arrange your salad. Take the gem lettuce and cut it into eighths, then add in the cherry tomatoes.
Sandwich the chicken between two pieces of cling film and bash with a rolling pin until it’s about 1cm thick. Heat about a tablespoon of oil in a frying pan and add the chicken. Cook for about 4 minutes either side, or until it’s not pink on the inside. Add the bacon to the pan in the last 2 minutes and fry for one minute either side.
Cut the bacon and chicken into bite size pieces and add to the arranged lettuce. Drizzle on the salad dressing and a sprinkling of salt and pepper and enjoy.