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Light
Chicken Caesar Salad Recipe
Butter, Oil, Garlic, French Bread Stick, Bacon,
Cos Lettuce, Chicken Breast, Sour Cream, French Dressing, Parmesan Cheese.
Recipes > Main Meals > Chicken
Ingredients
15g butter
2 teaspoons oil
1 clove garlic, crushed
6 x 5mm slices French bread stick
2 bacon rashers
1 cos lettuce
250g cooked chicken breast, shredded
2 tablespoons light sour cream
1/3 cup light French dressing
2 tablespoons freshly grated parmesan cheese
Method
Combine butter, oil and garlic; brush over both sides of bread slices.
Place bread onto oven tray; bake at 200ºC for 10 minutes. Turn bread
slices; bake a further 5-10 minutes or until crisp and golden. Trim and
discard all fat from bacon; cut bacon into thin slices. Spray a non stick
frypan lightly with cooking spray; add bacon. Stir over heat until bacon
is crisp and golden; drain on absorbent paper. Rinse lettuce leaves; pat
dry on absorbent paper. Tear leaves into large pieces. Place into 4 individual
serving bowls; top with prepared chicken and bacon. Chop toasted bread
slices into rough croutons; sprinkle over salads. Combine sour cream and
dressing in a bowl; whisk well to combine. Drizzle over salads. Sprinkle
with parmesan. Serves 4
