Skinny Chicken and Avocado Caesar Salad

By doodanger

Ingredients

• Dressing:
• 1/2 ciabatta loaf (120g/4 0z.) sliced
• 2 whole chicken breasts (about 500g/ 1 lb.) skinless and boneless, halved horizontally to make 4 fillets
• 1 tbsp. garlic powder
• 2 tbsp. dried parsley flakes
• pinch of salt
• 200 g/7 0z bacon
• 2 eggs, hard boiled
• 2 romaine hearts, washed and dried
• 1 avocado, sliced
• 1/2 cup shaved parmesan cheese
• 2/3 cup greek yogurt
• 1 tbsp. olive oil
• 2 garlic cloves, crushed
• 2 anchovy fillets, finely chopped ( i use anchovy paste)
• juice of 1/2 a lemon
• 3 tbsp. freshly grated parmesan cheese
• salt and pepper for seasoning

Preparation

Step 1

Preheat the oven to grill or broil setting. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven until crispy. While bread is grilling, prepare chicken.

Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside on a warm plate. Add the bacon to the same pan and fry until crispy. While the bacon is frying, boil the eggs.

To make the Caesar Yogurt Dressing:

Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your taste, and whisk again.

Assemble the salad:

Combine lettuce with the chicken and bacon; eggs, avocado slices; shaved parmesan cheese; and bread pieces/ halved. Pour over dressing; mix well to combine and serve.