Chicken and green bean caesar salad
- Published: 31 Jul 14
- Updated: 4 Mar 25
This chicken and green bean caesar salad is quick and easy to make – and will leave you coming back for more.
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Serves 4
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Hands-on time 20 minutes
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
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.
- Recipe from August 2014 Issue
Nutrition
- Calories
- 289kcals
- Fat
- 18.3g (5.5g saturated)
- Protein
- 29.7g
- Carbohydrates
- 1.6g (1.4g sugars)
- Fibre
- 1g
- Salt
- 0.6g
delicious. tips
Use leftover roast chicken instead of the smoked chicken. Garlic lovers could add a crushed clove to the dressing.
Note: Contains raw egg
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