• 2servings
  • 15minutes
  • 319calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, E
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 skinless chicken breasts

  2. 1 tsp sunflower oil

  3. 2 Little Gem lettuces

  4. 2 tbsp low-fat creme fraiche or Greek yogurt

  5. 1 tbsp grated parmesan , plus a few shavings, to serve

  6. squeeze lemon juice

  7. 1 tsp capers , roughly chopped

  8. 2 thick slices bread

  9. 1 small garlic clove , cut in half

Instructions Jump to Ingredients ↑

  1. Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.

  2. Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.

  3. Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.

  4. Make it a salad Cook 4 chicken breasts as above. Tear the leaves from 4 Little Gems and double the dressing. Toast 4 slices bread, rub with garlic, then cut into croûtons. Add a few anchovies, if you like, then toss everything together and serve.


Send feedback