Made with a creamy yoghurt dressing, this healthy recipe for caesar salad is a must-try. The perfect midweek meal, you can whip this dish up in less than 30 minutes.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
400g Coles Australian RSPCA Approved Chicken Breast Fillets
2 tsp olive oil
4 Coles Australian Free Range Eggs
3/4 cup (210g) Coles Light
Greek Style Yoghurt
1 anchovy fillet, finely chopped
2 tbs lemon juice
2 tsp Dijon mustard
500g baby cos lettuce, leaves separated, coarsely torn
2 avocados, stoned, peeled, thinly sliced
1/3 cup (25g) shaved parmesan
2 tbs chopped chives
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a chargrill on high. Brush the chicken with oil and cook on the grill for 6 mins each side or until chicken is cooked through. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Thinly slice chicken.
Step 2
Meanwhile, cook eggs in a medium saucepan of boiling water for 7 mins for semi-soft eggs†. Refresh under cold water. Drain well. Peel and cut in half.
Step 3
Combine yoghurt, anchovy, lemon juice and mustard in a small bowl. Divide lettuce among serving bowls. Top with chicken, egg and avocado. Season with pepper. Drizzle salad with dressing and sprinkle with parmesan and chives.
