Lightened Up Chicken Caesar Salad
4 People
320 Cals
Lightened Up Chicken Caesar Salad
4 People
320 Cals
About the recipe
This is not just any chicken Caesar salad — it’s the ultimate lightened-up version that delivers big flavour with real nourishment. Made with leftover roast chicken, crisp greens, sweet peas and tender asparagus, this Caesar is fresh, satisfying and designed to leave you feeling energised, not heavy.The classic creamy dressing gets a smarter update using natural yoghurt, lemon and extra virgin olive oil, keeping all the tang and richness you expect from a Caesar while reducing saturated fat. Golden homemade croutons, tossed in chicken roasting juices, add irresistible crunch and depth, while parmesan finishes it perfectly.This is the kind of everyday Caesar salad you can enjoy any time — high in protein, full of vegetables, and ideal for lunch, dinner or entertaining. Simple ingredients, zero waste, and maximum flavour… this is Caesar, done better.
Nutrition Per Serving
320
Calories
12g
Fat
4g
Saturates
5g
Sugars
394mg
Salt
27g
Protein
25g
Carbs
3g
Fibre
Ingredients
Switch measurement units
- 2 cups leftover roast chicken meat
- 2 slices of leftover bread (GF) if desired toasted with olive oil
- 1 cup green peas
- 2 bunches asparagus chopped, you can also use broccoli
- 2 baby cos lettuce or gem washed
- handful fresh basil
- 30 g grated parmesan to serve
- LIGHTED UP DRESSING
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 120 ml natural yoghurt
- a few tablespoons of water to thin
Method
- BLANCH asparagus and peas for 2 minutes until just tender.
- WHISK together all of the dressing ingredients and thin down with a little water if needed for consistency.
- PILE the lettuce to a large plate, add the asparagus and peas, chicken, yoghurt dressing, fresh basil and parmesan and lastly the croutons.
- TOSS well and enjoy.
SECRET TIP
Make some croutons by tossing leftover sourdough in the chicken juices or some olive oil to toast in the oven or in a pan for 10 minutes until golden. Remove meat from the roasted chicken to use for the salad and reserve the bones for a chicken stock. Natural yoghurt adds beneficial probiotics, and lightly blanched vegetables are gentle on digestion. Cos lettuce, peas and asparagus provide fibre, folate and antioxidants to support gut and overall health.
Make some croutons by tossing leftover sourdough in the chicken juices or some olive oil to toast in the oven or in a pan for 10 minutes until golden. Remove meat from the roasted chicken to use for the salad and reserve the bones for a chicken stock. Natural yoghurt adds beneficial probiotics, and lightly blanched vegetables are gentle on digestion. Cos lettuce, peas and asparagus provide fibre, folate and antioxidants to support gut and overall health.
