Chicken and Bacon Caesar Salad
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Prep Time
5 MINS
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Cook Time
15 MINS
- KCals 201
- Carbs 4.8G
Ingredients
- 2 skinless chicken breasts (approx. 150g/5oz each)
- 4 bacon medallions
- 300 g cos lettuce sliced
- 8 cherry tomatoes quartered
- 15 g Parmesan shavings
- 1 tsp garlic granules
- 1/4 tsp black pepper
- 1/4 tsp salt
- low calorie cooking spray
For the dressing
- 3 tbsp fat free Greek yoghurt
- 1 tbsp light mayonnaise
- 1 tsp garlic granules
- 2 tsp lemon juice
- salt and black pepper to taste
Instructions
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Spray a frying pan with low calorie cooking spray and set on a medium heat.
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Add the garlic granules, salt and black pepper to a small plate and mix together.
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Take the chicken breasts and slice them in half lengthways to make 4 thin pieces. Dip the chicken breast pieces onto the plate and rub until they have a light coating.
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Add the chicken to the pan and cook for 5 minutes on each side, until the chicken is cooked through, shows no signs of pinkness and the outside is golden and slightly crispy. Set the chicken to one side.
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Add the bacon medallions to the pan and cook for 4 - 5 minutes or until crispy. Set aside to cool slightly.
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In a small bowl, combine the dressing ingredients and stir until smooth.
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Once the chicken and bacon have cooled, slice them up.
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Assemble the salad by arranging the lettuce into a layer on the plate, add the cherry tomatoes and sprinkle with the Parmesan.
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Add the chicken and bacon on top of the lettuce and drizzle with the dressing.