This is a healthy variation of the famous chicken Caesar salad. This flexitarian salad serves 2, and is ready in 25 minutes or so.
- 2 tablespoons of half and half cream
- Juice of half a freshly squeezed lemon
- 1 tablespoon of water
- 1 garlic clove, peeled and crushed
- 2 anchovy fillets in oil (optional), drained and chopped
- 3 tablespoons of freshly grated Parmesan cheese, divided
- 1 small romaine lettuce, torn into bite-sized pieces
- 2 stalks of celery, chopped
- 2 spring onions, chopped
- 1 tablespoon of olive oil
- 1 cup of diced brown bread
- 1 skinless and boneless chicken breast, cut into bite-sized pieces
In a large serving bowl, mix together the half and half, lemon juice, water, garlic, anchovies, and 2 tablespoons of Parmesan. Add the lettuce, celery and spring onion. Set aside.
In a frying pan, heat the olive oil over medium-high heat and toast the bread cubes until lightly golden and dry. Transfer to the serving bowl.
Return the frying pan on the stove (no need for oil) and cook the chicken until golden and cooked through (season the chicken with salt and pepper before cooking).
Add the chicken to the serving bowl, and toss well. Before serving, spread the remaining Parmesan on the salad.