No-Frills Chicken Caesar
2 People
367 Cals
No-Frills Chicken Caesar
2 People
367 Cals
About the recipe
There’s something wildly satisfying about a no-frills chicken Caesar — crisp leaves, juicy chicken, a creamy tangy dressing and a couple of perfectly boiled eggs. Nothing complicated. Nothing fussy. Just a proper, nourishing bowl that comes together in under 10 minutes and somehow feels like the most luxurious lunch or easy weeknight dinner.This is my streamlined take on the classic: protein-packed, fresh and deeply satisfying without needing anchovies, raw eggs or a blender. The dressing is silky from Greek yoghurt and parmesan, with Dijon and verjuice (or lemon) bringing that signature Caesar bite. Toss everything together in one big bowl, grate over extra parmesan, add warm toasted sourdough and a glass of chilled rosé if you’re feeling fancy — then eat it exactly as it is, straight from the bowl it was made in.It’s the kind of meal you make when you want something wholesome, delicious and effortless. Perfect for two. Perfect any day of the week.
Nutrition Per Serving
367
Calories
15g
Fat
4g
Saturates
3g
Sugars
270mg
Salt
46g
Protein
4g
Carbs
0.3g
Fibre
Ingredients
SALAD
- 300 g cooked chicken chopped or shredded
- 1 cos or 2 baby gem lettuces
- 2 - 3 boiled eggs medium or hard-boiled, halved
DRESSING
- 2 generous teaspoons Dijon mustard
- 1 teaspoon raw honey or maple syrup
- 60 ml verjuice or 2 tablespoons white wine vinegar or lemon juice
- 2 –3 generous tablespoons Greek yoghurt
- 10 g parmesan finely grated
- 1 –2 tablespoons water to loosen if needed
- Sea salt and black pepper to taste
TO FINISH (optional but lovely)
- Extra shaved parmesan
- Fresh basil leaves
- Toasted sourdough
- Glass of chilled rosé
Method
- COMBINE the chopped lettuce and chopped chicken into a large bowl.
- WHISK together the Dijon, honey, verjuice (or lemon/vinegar), Greek yoghurt. Add a little water if needed to create a creamy dressing. Taste and adjust — it should be tangy, savoury and balanced.
- POUR the dressing over the chicken and lettuce. Grate over the parmesan and season with salt and pepper.
- TOSS well until everything is lightly coated and glossy.
- TOP with the halved boiled eggs and extra parmesan. Add basil leaves if you like.
- SERVE straight from the bowl with toasted sourdough on the side.
NOTES & INSPIRATION
Use leftover roast chicken, poached chicken or even a store-bought rotisserie.
Add avocado or crispy bacon if you want to embellish.
Swap chicken for grilled salmon or tuna for a twist. Vegetarians can use tofu , chickpeas or white butter beans.
Perfect for meal prep — just keep the dressing separate until serving.
