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Recipe by Jo Pratt

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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

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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

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Difficulty and servings

Makes 16-18

Preparation 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

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