Winter Caesar salad with chicken
https://www.coop.co.uk/recipes/winter-caesar-salad-with-chicken
A mix of cooked and fresh leaves spruce up the classic dish
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Feeds
4
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Ready in
25 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 15g
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Ingredients
- 1 tbsp plain flour
- 620g pack Co-op British chicken breast fillets
- 1 ½ tbsp Co-op olive oil
- 160g bag Co-op sliced curly kale, any tough stalks removed
- 1 Co-op little gem lettuce
- 2 anchovy fillets in oil, drained
- 15g Co-op Parmigiano Reggiano, grated
- 6 tbsp Co-op 0% fat Greek style natural yogurt
- Zest and juice of ½ lemon
- 1 garlic clove, crushed
- ½ tbsp Co-op Dijon mustard
- 75g white bread, cubed (we used sourdough)
Method
- Season the flour and use to lightly dust the chicken fillets
- Heat 1 tbsp of the olive oil in a frying pan and cook the chicken for 6-8 mins on both sides over a medium heat, until it’s cooked through
- Remove from the pan, set aside and keep warm
- Fry the kale in the same pan, until it’s just beginning to soften (1-2 mins). Roughly shred the little gem in a serving bowl, and toss through with the kale
- Make a dressing: mash the anchovy fillets with the back of a spoon and then stir in the Parmigiano Reggiano (reserving a little to serve), yogurt, lemon zest and juice, garlic and mustard
- Loosen with a splash of water, if needed
- Finally, to make croutons, heat the remaining oil in the pan you used for the chicken and kale, then cook the bread until golden brown all over
- To serve the salad, slice the chicken and place on top of the leaves, drizzle over the dressing, then scatter the croutons and reserved cheese over the top