DIY CHICKEN CAESAR SALAD   

Try this amazing chicken caesar salad; a much better version for you, and oh so tasty!

   Chicken Caesar Salad   
400 calories, serves 2

Chicken Caesar Salad

 1 bunch of baby cos lettuce (enough for 2 large bowls)
2 eggs
150 g or 6 rashers of short-cut bacon
1 chicken breast (200 g)
2 slices grain bread (we used Burgen's soy & linseed)
Fresh parsley

1 garlic clove

Dash of olive oil


Dressing:
2 tbsp natural greek yoghurt (Black Swan)
2 tsp dijon mustard (Masterfoods)
Good squeeze of lemon
1 garlic clove







1. Slice the chicken breast in half. Rub with a small amount of olive oil, fresh parsley and half the garlic clove. Add to a hot non-stick skillet.

2. Cut all visible fat off the bacon and add to a small hot pan. Cook until desired crispiness. Set aside.

3. Hard boil the eggs by placing them in a pot with boiling water. Cook for 10 minutes, set aside to cool and remove the shell.

4. Drizzle a tiny bit of olive oil onto both pieces of bread. Top with some chopped parsley and garlic. Bake in oven for 10 minutes or until crispy. Cut into small squares and set aside.

5. Once the chicken is done, set on a chopping board and cut into slices.

6. Mix the dressing together into a bowl. Add washed lettuce leaves and stir to combine. Add the chicken, toasted bread and bacon.

7. Serve into 2 bowls. Slice the egg and set on top. Drizzle a bit more dressing onto the salad and top with fresh parsley.