Healthy Caesar Salad
Serves #STARFineFoods Ingredients: 7 oz chicken breast 1 large romaine lettuce 3.5 oz black olives 2 tbsp grated Parmesan cheese 3.5 oz baguette --- For the vinaigrette: 4 tbsp STAR olive oil 2 tbsp Modena balsamic vinegar 1 tsp lemon juice 1 crushed clove of garlic 1 tsp mustard A pinch of black pepper Instructions:Cut the chicken into small cubes and cook in a hot pan with a little olive oil. Add salt and pepper.
Mix the cooked chicken cubes with the lettuce, sliced black olives and grated Parmesan.
To make the low-calorie croutons, preheat the oven to 392 F. Slice the bread into small cubes and bake in the oven, with heat from above and below, for about 15 minutes (depending on the type of oven and the size of the croutons) until they’re crunchy. Take them out and let them cool.
To make the vinaigrette, mix the olive oil, Modena balsamic vinegar, lemon juice, garlic, mustard and pepper. Drizzle over the salad and add a pinch of salt.
Top the Caesar salad with a handful of croutons before serving.
Ingredients
- 7 oz chicken breast
- 1 large romaine lettuce
- 3.5 oz black olives
- 2 tbsp grated Parmesan cheese
- 3.5 oz baguette
- ---
- For the vinaigrette:
- 4 tbsp STAR olive oil
- 2 tbsp Modena balsamic vinegar
- 1 tsp lemon juice
- 1 crushed clove of garlic
- 1 tsp mustard
- A pinch of black pepper
Instructions
Cut the chicken into small cubes and cook in a hot pan with a little olive oil. Add salt and pepper.
Mix the cooked chicken cubes with the lettuce, sliced black olives and grated Parmesan.
To make the low-calorie croutons, preheat the oven to 392 F. Slice the bread into small cubes and bake in the oven, with heat from above and below, for about 15 minutes (depending on the type of oven and the size of the croutons) until they’re crunchy. Take them out and let them cool.
To make the vinaigrette, mix the olive oil, Modena balsamic vinegar, lemon juice, garlic, mustard and pepper. Drizzle over the salad and add a pinch of salt.
Top the Caesar salad with a handful of croutons before serving.
Cut the chicken into small cubes and cook in a hot pan with a little olive oil. Add salt and pepper.
Mix the cooked chicken cubes with the lettuce, sliced black olives and grated Parmesan.
To make the low-calorie croutons, preheat the oven to 392 F. Slice the bread into small cubes and bake in the oven, with heat from above and below, for about 15 minutes (depending on the type of oven and the size of the croutons) until they’re crunchy. Take them out and let them cool.
To make the vinaigrette, mix the olive oil, Modena balsamic vinegar, lemon juice, garlic, mustard and pepper. Drizzle over the salad and add a pinch of salt.
Top the Caesar salad with a handful of croutons before serving.
Total Time: 20 minutes
