Chicken 'Caesar' Salad

Every cook has a chicken Caesar recipe. Mines a little healthy not the traditional take on a Caesar. What I love about a Caesar is the acidic, sweet and creamy dressing (all achieved without loads of mayo and oil) and the crunchy veg paired with tender chicken. I have emphasised these elements in this salad as well included some quinoa to replace the crispy croutons. Simply because I can’t be bothered making croutons!

Serves 2

INGREDIENTS

1 chicken breast

1 tbsp. Dijon mustard

1 pinch fine sea salt

1 pinch cracked pepper

½ cos lettuce, leaves removed and washed

1 handful Alfalfa sprouts

½ ripe avocado

1 cup quinoa, cooked

½ cup green capsicum, finely chopped

½ cup cherry tomatoes, finely sliced

½ cup corn kernels, cooked

DRESSING

½ cup Greek yoghurt

2 tbsp. apple cider vinegar

1 tbsp. maple syrup or honey

1 tbsp. Dijon mustard

½ tsp. fine sea salt

3 tbsp. finely chopped dill

METHOD

1.       Preheat oven to 190ᵒC/170ᵒC fan and line a baking tray with baking paper

2.       Place chicken breast on baking tray and baste with Dijon mustard, sprinkle with salt and pepper and place in the oven to bake for 20 minutes or until golden and cooked through. Set aside to cool

3.       To make the dressing stir all the ingredients in a small bowl besides the dill. When the ingredients are well combined, fold in the chopped dill. Set aside

4.       Place all the remaining salad ingredients in a shallow and wide bowl. Slice the chicken into 1 cm thick pieces and serve with the salad and dressing