Chicken Caesar Salad

Most people love a good Caesar salad. This one is nicely balanced with a variety of ingredients, and it’s a great meal for keto lovers.

TIP: Paleo & Dairy Free - we’ve got 3 variations of Caesar dressing in our sauces & dressing section. Options with coconut yoghurt & mayonnaise that can match other dietary requirements. This one is our no-mayo dressing.

Cook time: 20 mins

Gluten Free

Keto Friendly

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

100 grams of chicken breast, thinly sliced

1 (50g) middle bacon rasher

1 egg (50g)

1/4 avocado (40g), sliced

100 grams of cos lettuce leaves

1 tablespoon (8g) grated parmesan cheese (set aside 2tsps for the dressing)

Dressing

2 tablespoons (40g) full fat greek yoghurt

1 anchovy fillet (optional)

1/2 teaspoon (2.5ml) dijon mustard

1 teaspoon (5ml) fresh lemon juice

1 small clove of garlic, grated or minced

2 teaspoons of parmesan cheese (as above)

Pinch of sea salt (optional)

Method

COOKING NOTE: The soft-boiled egg will take around 6 minutes once the water comes to the boil. Once the egg is in the water start cooking the chicken & everything will be ready to plate together.

Bring a small pot of water to the boil for the egg.

To make the dressing, mash the anchovy fillet with a small fork. Then mix all ingredients together in a small bowl, including the parmesan set aside.

Wash & prepare the salad leaves, and place them into a serving bowl with the avocado.

In the meantime, heat a small pan to a medium heat and place the bacon into the pan while the pan is cold. Let the bacon cook for a few minutes until browned on both sides. Remove onto some paper towel.

Add the egg to the boiling water & set a timer for 6 minutes. A cold egg from the fridge will take approx. 6 minutes to have a partially set egg yolk, as per the photo. If you want it runny – 5mins. If you want it hard – 7 mins.

There should be a little bacon fat left in the pan, put it back onto a medium heat & once heated, add the chicken slices. If you need to, add a little coconut or olive oil to cook the chicken. Cook the chicken for a minute or 2 on each side until cooked through. Remove & add to the bacon plate.

Remove the egg & place into some cold water so that it’s cool enough to touch & peel.

Add the bacon, chicken & egg to the salad. Top with the dressing & extra parmesan cheese.

Calories: 415
Protein: 47.6
Carbs: 4.7
Fibre: 3.4
Fat: 22.4

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