Chicken Caesar Salad
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 people
Ingredients
Dressing
- 1 egg
- 3 anchovy fillets
- 2 cloves garlic chopped
- 2 tbsp apple cider vinegar or lemon juice
- 1/4 cup nutritional yeast flakes
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 cup olive oil, mild
- 1/4 cup almond milk or coconut milk
Croutons
- 4 slices gluten-free bread cubed
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp dried thyme
Salad
- 1 tsp olive oil extra
- 2 rashers bacon diced
- 4 Eggs hard boiled & quartered
- 1 cucumber diced
- 1 cos lettuce (romaine lettuce)
- 1 red capsicum diced
- 1 red onion thinly sliced
- 4 button mushrooms thinly sliced
Instructions
Dressing
- Blitz all ingredients together in a blender until smooth.
Croutons
- Combine the oil, garlic powder and thyme in a fry pan over medium heat and toss the bread cubes in it to coat.
- Cook over medium heat, stirring constantly until golden brown.
- Remove from heat immediately and set aside.
- Add the extra oil into the pan the croutons were cooked in, and cook the bacon over medium heat until browned and set aside.
Salad
- Toss together all salad ingredients with the bacon and croutons.
- Serve with the dressing.
