Chicken and green bean caesar salad

Name: Chicken and green bean caesar salad
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 2 tbsp Greek yogurt; 1 free-range egg yolk; 3 anchovy fillets; Parmesan to grate; 1 lemon; 50ml olive oil; 100g green beans; 2 smoked free-range chicken breasts (see tips); 2 large ruby gem lettuces; Fresh basil leaves to serve

Easy
August 2014

Easy
August 2014

Serves 4
Hands-on time 20 minutes

This chicken and green bean caesar salad is quick and easy to make – and will leave you coming back for more.

Nutrition: per serving

Calories: 289kcals
Fat: 18.3g (5.5g saturated)
Protein: 29.7g
Carbohydrates: 1.6g (1.4g sugars)
Fibre: 1g
Salt: 0.6g

Nutrition: per serving

Calories: 289kcals
Fat: 18.3g (5.5g saturated)
Protein: 29.7g
Carbohydrates: 1.6g (1.4g sugars)
Fibre: 1g
Salt: 0.6g

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Ingredients

2 tbsp Greek yogurt
1 free-range egg yolk
3 anchovy fillets
Parmesan to grate
1 lemon
50ml olive oil
100g green beans
2 smoked free-range chicken breasts (see tips)
2 large ruby gem lettuces
Fresh basil leaves to serve

2 tbsp Greek yogurt
1 free-range egg yolk
3 anchovy fillets
Parmesan to grate
1 lemon
50ml olive oil
100g green beans
2 smoked free-range chicken breasts (see tips)
2 large ruby gem lettuces
Fresh basil leaves to serve

Method

For the dressing, whisk the yogurt and egg yolk in a small bowl. Finely chop the anchovies and mix in. Grate in 2 tbsp parmesan and the zest of the lemon. Whisk in the oil, little by little. Season.
Boil water in a kettle. Put the beans in a heatproof bowl, cover with water, then leave for 5 minutes (they should still be crunchy). Drain, then squeeze over the juice from the lemon and season.
Wash, dry and roughly chop the gem leaves, then shred the chicken. Toss both in a bowl with the beans and dressing. To serve, shave over extra parmesan and scatter over the basil leaves. Serve with crusty bread, if you like.

Method

For the dressing, whisk the yogurt and egg yolk in a small bowl. Finely chop the anchovies and mix in. Grate in 2 tbsp parmesan and the zest of the lemon. Whisk in the oil, little by little. Season.
Boil water in a kettle. Put the beans in a heatproof bowl, cover with water, then leave for 5 minutes (they should still be crunchy). Drain, then squeeze over the juice from the lemon and season.
Wash, dry and roughly chop the gem leaves, then shred the chicken. Toss both in a bowl with the beans and dressing. To serve, shave over extra parmesan and scatter over the basil leaves. Serve with crusty bread, if you like.