I love Caesar salad, and here is a carby lower calorie version I love
200g raw chicken breast
200g whole wheat pasta (I used fusilli)
100g light mayonnaise (I used Hellman’s)
1tbsp Worcestershire sauce
20g grated parmesan cheese
1 garlic clove
4 rashers of streaky smoked bacon
2 little gem lettuces or 1 cos lettuce, roughly chopped
1. Preheat your oven to 200C and place your chicken breast with a little seasoning in a baking tray. Cover tightly with tin foil and bake for 20-25 minutes until cooked through.
2. Cook your pasta as per packet instructions and grill your bacon under a medium to hot grill until crispy. Once cooked drain your pasta and run under cold water and pat any oil from the bacon with kitchen roll and chop.
3. Meanwhile mix the mayo, cheese, Worcestershire sauce, garlic and the juice of the lemon in a small bowl to make your dressing. Season with black pepper and add a few spoons of water to get your desired consistency.
4. When your chicken is cooked remove from the oven and allow to cool a bit. Shred the breast and divide along with the pasta, bacon and lettuce into 4 portions, drizzle each with the dressing.
Mix well before serving
Nutrition per portion*
You can obviously leave the pasta out and add more salad which I often do, especially as a side for a homemade lasagna. Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.