Chicken Caesar Salad

• servings: 2 serving
• total time: 18 minutes

Ingredients

Caesar Dressing

• 1/2 cup greek yoghurt I used

• 1/2 teaspoon crushed garlic

• 2 teaspoons Dijon mustard

• 2 teaspoons Worcestershire sauce

• 2 tablespoons lemon juice

• 1 tablespoon extra virgin olive oil

• 15g finely grated pecorino/Parmesan

• Pepper/salt to taste

• Optional add finely chopped anchovies

Chicken

• 280g chicken tenderloins

• Spray olive oil

• Garlic powder

• Paprika

• Salt and pepper

Croutons

• 2 slices of bread or 60g baguette/sourdough

• Spray olive oil

• Garlic powder

• Dried oregano or rosemary

• Salt

Extras

• 2 hard boiled eggs

• 170g cos lettuce

• Parmesan or pecorino for grating on top

Directions

1. Make dressing by whisking all the ingredients together in a small bowl. Depending on the yoghurt used you may need to add spoon of water if needed to thin the dressing.

2. Boil eggs for 8-10 minutes for a hard yolk. Slice into quarters

3. Preheat oven to 200c. Roughly tear bread into small crouton pieces. Spray with oil and season with a sprinkle of garlic powder, oregano and salt. Bake until crunchy about 8-10 minutes.

4. Season chicken - spray with oil and sprinkle with garlic powder, paprika and salt/pepper.

5. Cook chicken in airfryer or fry pan until cooked through .

6. Assemble salad by dressing lettuce with Caesar dressing. Divide this among 2 serving bowls.

7. Top each bowl with cooked chicken, sliced boiled egg, crunchy croutons and a sprinkle of pecorino/Parmesan.