chicken Caesar salad
with green goddess dressing
- 1 baby cos lettuce, quartered, rinsed and dried
- 1 x 180g cooked chicken breast fillet, cooled and sliced
- 1 small avocado, quartered
parmesan croutons
- 3 thick slices sourdough bread, roughly chopped
- 2 tablespoons extra virgin olive oil
- ½ cup (25g) finely grated parmesan
green goddess dressing
- 1 cup (250g) plain thick Greek yoghurt
- 1 cup (24g) flat-leaf parsley
- 1 cup (16g) mixed soft leafy herbs like mint, dill, tarragon or coriander
- 2 tablespoons chopped chives or green onions
- 1½ tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon capers
- sea salt and cracked black pepper
- To make the parmesan croutons, preheat the oven 180°C (350°F).
- Place the croutons, oil and parmesan in a bowl and toss to combine. Place on a baking tray lined with non-stick baking paper and bake for 10–15 minutes or until golden and crunchy. Set aside.
- To make the green goddess dressing, place the yoghurt, parsley, mint, chives, lemon juice, oil, capers, salt and pepper into a blender or small food processor and blend until smooth. Set aside.
- To pack for lunch, divide the lettuce and chicken into containers. In a separate small container add the avocado and top with half the green goddess dressing. Place the parmesan croutons into a separate small container. Toss together when ready to serve.
- To share the salad, place the lettuce, chicken and avocado on a serving plate or platter. Drizzle with the green goddess dressing and sprinkle with parmesan croutons. Serves 2
Cook’s note:
When packing your lunch, to keep the avocado from going brown, place your avocado in a separate container and top with the dressing. This stops the avocado from going brown.
© DONNA HAY GROUP
