Chicken Caesar Salas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the salad8 ounces chicken breast, skinlessOlive oil to brush onto the chicken and on the toast4 thin (melba thin) slices baguette on the diagonal1/2 medium garlic clove2 heads baby romaine lettuce1 large, free-range egg One handful of arugula and mustard cress2 tablespoons finely grated Parmesan1 tablespoon sunflower seeds For the dressing2 tablespoons fat-free Greek yogurt1/2 garlic clove1 teaspoon Dijon mustard1 teaspoon malt vinegar1 tablespoon olive oilSalt and black pepper
. Preheat oven to 350 degrees.
2. Brush the chicken with a little olive oil.
3. On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.
4. While the chicken is searing, prepare the baguette toasts. Slice the baguette on the diagonal and place on a baking sheet. Brush on a little olive oil. Toast the bread for about 10 minutes, until crisp. Rub with the garlic clove.
5. Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
6. Meanwhile, wash the lettuce and spin dry.
7. Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water. Let the egg stand in the cold water while you finish the recipe.
8. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Taste and season before setting aside.
9. Put the washed and dried salad leaves into a big bowl with the dressing. Toss for a couple of minutes to make sure that all the leaves are coated. Add the shaved/grated Parmesan and arugula. Toss once again.
10. Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.
11. Plate up the salad, making sure that the chicken is evenly distributed.
12. Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg. Finally, grind over some black pepper, scatter the sunflower seeds, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KLBRZE.
2. Brush the chicken with a little olive oil.
3. On a hot grill pan, sear the chicken breast for 4 to 5 minutes before flipping over and doing the same on the other side.
4. While the chicken is searing, prepare the baguette toasts. Slice the baguette on the diagonal and place on a baking sheet. Brush on a little olive oil. Toast the bread for about 10 minutes, until crisp. Rub with the garlic clove.
5. Once you have strong grill marks over the chicken breast on both sides, cover your pan with foil and place into the hot oven on the higher shelf for 15 minutes.
6. Meanwhile, wash the lettuce and spin dry.
7. Carefully drop the egg in boiling water and boil for 5 minutes exactly. Empty the boiling water out of the pan and replace it with cold water. Let the egg stand in the cold water while you finish the recipe.
8. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Taste and season before setting aside.
9. Put the washed and dried salad leaves into a big bowl with the dressing. Toss for a couple of minutes to make sure that all the leaves are coated. Add the shaved/grated Parmesan and arugula. Toss once again.
10. Remove the chicken from the oven and let it cool down enough to handle before slicing on the diagonal.
11. Plate up the salad, making sure that the chicken is evenly distributed.
12. Tuck the crispy baguette toasts on the side of the salad and add half the soft-boiled egg. Finally, grind over some black pepper, scatter the sunflower seeds, and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user KLBRZE.
Nutritional Info Amount Per Serving
- Calories: 253.0
- Total Fat: 15.5 g
- Cholesterol: 88.1 mg
- Sodium: 247.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.6 g
- Protein: 18.8 g
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