Caesar salad recipe by a Nutritionist

Who loves a good chicken Caesar salad? I know that I do.

This recipe is full of flavour and nutrition. I’ve included a few nutritional extras to my Caesar salad, including anchovies for their omega-3 content, chicken thighs for their darker meat, which has a higher iron content, and good quality extra virgin organic olive oil. I have also included a couple of gut-loving ingredients, including kefir, and I have used sourdough to make the croutons.

My chicken Caesar salad recipe includes a variety of herbs, including parsley and rosemary. Instead of only including romaine lettuce, I have used rocket and a selection of colourful lettuce. This not only provides added interest but also adds important polyphenols and nutrients.

Recipe serves 4:

Ingredients

1 garlic clove (crushed)

3 anchovies (mashed with a fork)

6 tbsp olive oil

20g parmesan

1 lemon juice

4 tbsp yoghurt/kefir

1 tbsp mustard

2 tbsp mayonnaise

A few drops of worcestershire sauce

5 chicken thighs

1 little gem lettuce

1 colourful mixed lettuce

Rocket

Fresh herbs - rosemary and parsley

1/4 Sourdough loaf chopped into crouton sized cubes

Method

To begin season and add a little oil to the chicken thighs and cook for 25-30 mins until juices run clear. Remove and create strips of chicken ready for the salad.

I make my croutons on the stove by adding 2 tbsp olive oil to a pan. I then add the sourdough and 3 springs of rosemary greens (woody bit removed) chopped. Add @maldonsalt and pepper to season. Cook and keep the croutons moving in the pan so they do not burn. Once brown and toasted, remove from the heat and set aside.

Next, make the dressing. First, add the garlic, anchovies, and 2 tbsp of olive oil to a pan for a few minutes, gently combining. Remove and add these to a bowl along with the parmesan, 1 tbsp olive oil, yoghurt, lemon juice, mustard, mayo, and worcestershire sauce Combine.

Prepare the salad leaves and chopped parsley, and place them in a serving bowl.

Combine all the ingredients and serve.

Enjoy.

Here’s to enjoying summer salads outside in the sunshine.

Much love,

Katie xx