Caesar Chopped Croutons Garlic Lighter Salad

Chopped Caesar Salad w/ Garlic Sourdough Croutons

Making this a chopped salad allows us to chuck in some crunchy, raw veg in the shape of broccoli and asparagus, making this super healthy with wonderful crunchy textures. You’ve got the juicy, spicy chicken, warm and garlicky croutons, crunchy veg and salty anchovies, all brought together by my delicious and lighter caesar dressing. Divine!

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Cook: 20

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Preheat the oven to 190°C/365°F.
Butterfly the chicken breasts, add to a medium bowl, coat in tbsp of olive oil, salt, pepper, smoked paprika, onion granules, garlic granules and chilli powder. Transfer to a baking dish and bake for 20-25 minutes, until cooked through. Alternatively, transfer to an air fryer basket and air fry at 190°C/365°F for 12-15 minutes.
Cut the sourdough into large croutons, add to a bowl, coat with a tbsp of olive oil, salt and finely grate the cloves onto the bread, mix unto the bread is coated all over in oil and garlic, transfer to a lined baking tray and bake 10-15 minutes, flipping the croutons once throughout at the halfway point, until golden and crunchy. Alternatively, place the croutons in an air fryer basket and air fry at 190°C/ 365°F for 8 minutes.
In a large bowl, mix together the caesar dressing ingredients, then set aside.
Add the chicken, lettuce, asparagus, broccoli, anchovies to a large chopping board and chop until everything is bite-sized, transfer to a large salad bowl, add the Caesar dressing, cherry tomatoes and mix until combined.
Serve the salad on large plate, with the croutons. Garnish with the parmesan.

Nutritional Info

Per serving:

Cals – 425

Carbs – 25g

Protein – 49g

Fat – 14g

Ingredients

Serves 4

  • 600g chicken breast (or you can use stop bought).
  • 1.5 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste
  • 1/2 tsp smoked paprika
  • 1 tsp onion granules
  • Tsp of garlic granules.
  • 1/2 tsp chill powder
  • 160g sourdough loaf
  • a pinch of salt
  • 2-3 cloves of garlic
  • 100g of asparagus tips
  • 100g of Tenderstem broccoli
  • 2 Romaine lettuce heads - white ends removed and washed
  • 25g of anchovies
  • 200g of mixed cherry tomatoes
  • 20g of parmesan, grated, to garnish

Lighter Caesar Dressing:

  • 150g 5% fat Greek yoghurt
  • Tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 tbsp white or red wine vinegar
  • 1/2 a clove of garlic, finely grated
  • Tsp of anchovy paste (optional, because are using whole anchovies as well)
  • 20g parmesan, grated
  • black pepper, to taste
  • 25ml of cold water, to loosen

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