Quick Caesar salad with roast chicken & bacon
Turn this favourite salad into a speedy midweek meal with slices of bacon-wrapped chicken
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.
- In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.
No-cook version: Chicken & olive Caesar salad
Buy a ready-roasted chicken and tear the meat into chunks. Toss with the dressing and lettuce as above, plus 2 torn, toasted wholemeal pittas, a small handful pitted green olives and 2 roasted red peppers from a jar, cut into chunks.
Per serving
480 kcalories, protein 53g, carbohydrate 2g, fat 29 g, saturated fat 10g, fibre 0g, sugar 2g, salt 1.65 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/663634/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Ingredients
- 4 chicken breasts , skin on
- 8 slices streaky bacon
- 1 garlic clove , crushed
- juice ½ lemon
- 3 tbsp natural yogurt
- 3 tbsp olive oil
- 50g Parmesan , plus extra to serve
- Worcestershire sauce (optional)
- 2 small romaine lettuces
Per serving
480 kcalories, protein 53g, carbohydrate 2g, fat 29 g, saturated fat 10g, fibre 0g, sugar 2g, salt 1.65 g
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02 August 2010
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