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Preheat oven to 180°C/ 360°F.
For the caesar dressing, mix together parmesan, dijon mustard, Worcestershire sauce and white wine vinegar until combined, then add greek yoghurt. Once that is combined, add splashes of whole milk until dressing reaches desired consistency.
Slice your sourdough into large croutons, transfer to a baking tray, drizzle with olive and add salt. Mix it all together and then bake for 6 mins. Once baked, remove from oven and grate 1/2 clove of garlic and mix well.
Cook your peri peri chicken on the side, with some extra virgin olive oil in a non stick an until chicken shows colour and peri peri sauce has reduced.
Serve immediately and top with grated parmesan.
Nutritional Info
Cals – 390
Carbs – 27g
Protein – 35g
Fat – 13g
Ingredients
Serves 4
For the Caesar Dressing:
- 50g of parmesan - grated.
- Tsp of dijon mustard.
- Tsp of Worcestershire sauce.
- 1/2 tbsp of white vinegar.
- 1/2 a clove of garlic - grated.
- 200g of greek yoghurt.
- Splashes of milk, to loosen the dressing.
For the garlic croutons:
- 4 slices of sourdough.
- Tbsp of extra virgin olive oil.
- Flaky sea salt, to taste.
For the rest:
- 400g of chicken breast tenders.
- Peri peri sauce.
- Cherry tomatoes - sliced into halves.
- 2 Romain lettuces - washed and chopped.
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