Lately I’ve been indulging my cravings for salad and light meals, while still ensuring all four of us are getting the nutrition we need. We’ve been making the most of the longer days and enjoying twilight dinners outside. As much as we enjoy sitting down to dinner together as a family of four – it very rarely happens. With a hungry baby boy who demands dinner at 5pm and a husband who doesn’t get home until 6pm, most of the time we have two dinner sittings. Fortunately baby boy eats pretty much the same meals as the rest of the family, just with a few modifications.
I’m the first to admit this isn’t a ‘true’ chicken caesar salad recipe. There are no anchovies or runny egg and it’s served with a reduced fat dressing and a side of chicken – but hey, it’s easy to make and tastes great. To make it toddler friendly, I omitted the parmesan cheese and dressing and added a little grated tasty cheese, grated carrot and beetroot.
To make this yummy salad for two big people and two little people, you will need:
Chicken Caesar Salad
- 500 g chicken breast
- 1 baby cos lettuce
- 2 rashers of short cut bacon
- 3 eggs
- 3 slice of thick bread preferably a day or two old old
- 1/4 cup of finely grated parmesan cheese
- 1 teaspoon of olive oil
- For the dressing:
- 1/2 cup of mayonnaise I used 99% fat free
- 1/2 tablespoon of lemon juice
- 1/2 teaspoon worcestershire sauce
- 1/4 cup finely grated parmesan cheese
- 1 small clove of garlic - finely crushed
- sprinkle of salt and pepper to taste
- To make the dressing, combine all ingredients in a small bowl and whisk together to combine. Once combined, cover and pop into the fridge until needed.
- Toast the two slices of bread in the grill until they turn light brown. Using Kitchen Scissors, cut into small pieces and set aside to cool completely.
- Place the eggs in a small saucepan half filled with water and cook as desired - personally I prefer hardboiled eggs 🙂
- One the eggs are cooked to your liking, remove saucepan from the heat and carefully drain the hot water. Fill the saucepan with cold water to allow the eggs to cool.
- Add the olive oil to a frying pan, add the chicken breast and cook over a medium/high heat until cooked through. The time will vary depending on the thickness of your chicken breast.
- Add the bacon to the frying pan when chicken has alms cooked through- it will only take 3 -4 minutes to cook.
- Peel the cooled eggs and set aside until needed.
- Remove the cooked chicken and bacon from frying pan. Using kitchen scissors, cut the bacon into small pieces. Allow the chicken breast to rest for a couple of minutes before slicing in half.
- Arrange the lettuce on your plates, add the chicken, cooked eggs, chopped bacon, croutons and sprinkle with parmesan cheese. Drizzle dressing over salad as desired.
Do your kids like to eat early too? What is your favourite Salad?