Low FODMAP Chicken Caesar Salad
Light, crisp and delightfully flavourful, this tasty salad will wow anyone!
Servings: 4 Servings
Cost: $
Ingredients
For the salad
- 2 Romaine Lettuces
- 8 Bacon strips
- 2 Chicken breasts
- 70 grams Croutons or old bread to make your own.
- 50 grams Parmesan
Caesar Sauce
- 25 grams Freshly Grated Parmesan
- 120 grams Mayonnaise Used hellmanns low fat
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce or some finely chopped anchovies
- 1-2 tbsp Water
- 2 tsp lemon juice
- Salt & Pepper to taste
Instructions
Making the sauce
- Mix all the ingredients for the sauce in a medium sized bowl. Mix with a whisk or a fork to make sure to get it all well combined. Adjust the quantity of water to your liking.
Croutons
- Cut some day old bread into 1cm cubes and pour over some olive oil and flavour with salt and pepper. Toss until its all covered in oil and fry on medium heat until crispy.
Preparing the meat
- Fry the bacon until crispy in a frying pan over medium heat. Transfer the bacon onto a plate with a paper towel on to absorb the fat for extra crisp.
- Pour out most of the bacon fat from the pan then return it over the medium heat.
- Cut the chicken breast in half (to speed up the cooking time). Flavour it with salt and pepper to taste, and fry it in the bacon fat on medium to medium high heat until the thickest part reads 165°F (74°C) on a cooking thermometer.
Making the Salad
- Rinse the lettuce and cut into 2 inch sections, or smaller if you prefer.
- Slice the parmesan into thin slices. I used a vegetable peeler to get evenly thin slices.
- Put the lettuce in a bowl and pour over 2/3 of the sauce. Toss the lettuce until well covered. Plate the lettuce on a plate or bowl of your liking.
- Crumble 2 bacon strips and toss over the parmesan slices on top of the salad. Cut the chicken into thin strips and place on top of the salad.
- Finish by tossing on the croutons and spread the rest of the sauce evenly among the plates.