Recipe uploaded by

1 rating

Recipe by Jo Pratt

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Slowly fry the lardons in a small frying pan until they are crisp. Remove from the pan and leave to cool on kitchen paper to absorb any excess fat. Finely shred the chicken and lettuce. Place in a bowl and add the croûtons, dressing, parmesan and cooled lardons. Season with some freshly milled black pepper, then mix everything gently together.
2. Spoon the Caesar salad on to the chicory leaves, leaving the base ends free (to act as handles). Sprinkle with parmesan shavings and grind black pepper over the top, then arrange on a plate and they are ready - it's as simple as that.

Nutrition per scoop

69 kcalories, protein 4g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 0g, salt 0.36 g

Latest comments and suggestions

• Darren

  23 April 2008

  Darren rated and commented on this recipe

  

  A very simple and easy recipe. Recommended!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gena

  29 September 2008

  Gena commented on this recipe

  I love it!!...looks nice

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1600/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g unsmoked bacon lardons
• 1 cooked chicken breast, without skin
• 1 Baby Gem lettuce
• 50g bought croûtons , preferably small ones
• 4 tbsp Caesar salad dessing
• 2 tbsp freshly grated parmesan
• 16-18 medium sized chicory leaves (red and green together look stunning)
• parmesan shavings, to garnish

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 16-18

Preperation and cooking times

Ready in 40-50 minutes

Low-fat

Ingredients

• 100g unsmoked bacon lardons
• 1 cooked chicken breast, without skin
• 1 Baby Gem lettuce
• 50g bought croûtons , preferably small ones
• 4 tbsp Caesar salad dessing
• 2 tbsp freshly grated parmesan
• 16-18 medium sized chicory leaves (red and green together look stunning)
• parmesan shavings, to garnish

Nutrition per scoop

69 kcalories, protein 4g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 0g, salt 0.36 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.