The Big Caesar Salad

A deliciously light, protein-packed Caesar salad, made healthier with a homemade yoghurt dressing, from my cookbook, Simple Healthy Recipes. Embrace a high protein, low-carb style of eating with this salad, featuring a range of proteins, healthy fats, and savoury flavours. My take on the classic Caesar is sure to keep you feeling energised, satisfied and healthy.

The Big Caesar Salad Recipe

by Teresa Cutter

INGREDIENTS

Serves 2

DRESSING
125 ml (1/2 cup/4 fl oz) natural yoghurt
2 teaspoons Dijon mustard
2 tablespoons lemon juice or chardonnay vinegar
60 ml (1/4 cup/2 fl oz) extra virgin olive oil
1 teaspoon raw honey

SALAD
2 baby cos or gem lettuce, leaves separated and washed
250 g (8 oz) organic chicken breast, poached
2 large organic eggs, medium or hard boiled, peeled and halved
2 tablespoons capers
30 g (1 oz) pine nuts or walnuts
60 g (2 oz) Parmesan, grated

METHOD

WHISK the dressing ingredients in a bowl and set aside.
ARRANGE lettuce leaves in 2 serving bowls.
SLICE the chicken thinly then arrange over the lettuce,
ARRANGE boiled eggs over the chicken.
DRIZZLE over the dressing generously then scatter with capers, pine nuts and grated Parmesan.

NOTES & INSPIRATION

Boost the protein by adding another egg.
Omit the chicken breast and use other protein options such as smoked salmon.
For a dairy free option, use silken tofu instead of the yoghurt.

Shop clean supplements, protein powders and collagen blends.

Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.