Chicken Caesar Salad | Lizzy Lyons

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: homemade vinaigrette

Yogurt dressing reduces calories while providing creaminess.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in fat.

croutons

🥗Healthier: toasted whole grain bread

💰Cheaper: store-bought bread cubes

Toasted bread provides fiber and is more wholesome.

grilled chicken breast

🥗Healthier: baked chicken

💰Cheaper: canned chicken

Baked chicken retains moisture and is easier to prepare.

Rub olive oil over the chicken breast and sprinkle with salt, black pepper, and mixed herbs.

Place the chicken breast in the oven at 180°C for 25 minutes or until the juices run clear.

Steam the baby potatoes for about 10 minutes until slightly tender, then place them in cold water.

Steam the green beans for 4-5 minutes, then place them in cold water.

In a bowl, combine mayonnaise, Dijon mustard, a couple of tablespoons of water, black pepper, juice of half a lemon, red wine vinegar, and Worcestershire sauce, and whisk together.

Grate or crush 1 clove of garlic into the dressing and mix well, adding more water if the dressing is too thick.

Slice the cooked chicken breast once it has rested.

In a serving bowl, layer mixed greens, steamed green beans, sliced chicken, and baby potatoes.

Drizzle the Caesar dressing over the salad and top with shaved Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens