We use cookies to help this site deliver the best possible experience.   Remove this notice.

Green Giant Caesar Salad Recipe

Ingredients for people

  • Chicken breast(s) (150g) - skinless : 2 whole
  • Baby gem lettuce(s) : 2 whole
  • Salad crisp sweetcorn (140g) : 1 whole
  • Spring onion(s) : 0.5 bunch
  • Parmesan : 25 g
  • Greek yogurt : 100 g
  • Stale french stick : 60 g
  • Lemon juice : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • 1

    Preheat the oven to 180'C.
    Season the chicken breasts with salt and pepper. Place on a baking tray and roast in the oven for 15 minutes or until cooked through. Allow to cool and then slice thinly.
    Tear the bread into small pieces. Drizzle with the olive oil and bake in the oven for 10 minutes or until golden brown.

  • 2

    Separate the leaves of the baby gem and wash in cold water. Dry the leaves in a salad spinner.

  • 3

    Drain the sweetcorn. Thinly slice the spring onions. Grate the Parmesan. Juice the lemon.

  • 4

    Mix together the baby gem, chicken, croutons, sweet corn, spring onions and Parmesan in a bowl.
    Dress the salad with the Greek yogurt and lemon juice. Season with salt and pepper.
    Serve immediately.

Chef's tip

«For extra flavour add a few sprigs of rosemary and a clove of garlic to the croutons.»

Green Giant Caesar SaladGreen Giant Caesar SaladGreen Giant Caesar SaladGreen Giant Caesar Salad

Rate this recipe :

(1 vote)

  • Preparation  10mins
  • Cooking time  0h
  • Rest time  0h

·
Similar recipes in this theme