Chicken Caesar Salad

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We say no thanks to store-bought salads that are often filled with vegetable oils!

serves 1

What you need:
How to make:
  1. Heat the coconut oil in a small fry pan and cook the chicken until brown and cooked all the way through. About 10-12 minutes
  2. Meanwhile, bring a pot of water to the boil. Once boiling, add the whole egg to the water and cook for 5-6 minutes for medium eggs
  3. Heat the oven to 190c and line a baking tray. Add the bread to the tray and drizzle with the olive oil and sprinkle with the Siena seasoning. Bake for 10 minutes
  4. To make the dressing, mix together the yoghurt, Sally and lemon juice.
  5. Break up the toast to make croutons. In a bowl, combine the croutons, lettuce, chicken, and the yoghurt. Peel the shell off the egg and all to the salad!
    caesar dressing cooking healthy meals gluten free macro diet no preservatives sugar free

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