Healthy chicken Caesar salad
This recipe is from Everyday Super Food by Jamie Oliver and is a healthy chicken Caesar salad, I have made only a few small changes to the original recipe to make it suitable for most food intolerance problems.
2 anchovy fillets in oil
2 heaped tablespoons of a2 yoghurt
1/4 teaspoon English mustard
1/2 teaspoon gluten free Worcestershire sauce
1 teaspoon white wine vinegar
1 tablespoon extra virgin olive oil
1 small red onion
1/2 small cauliflower (300g)
1 small cos lettuce
1 teaspoon olive oil
1 sprig fresh rosemary
2 x 120g chicken thigh fillets
1 slice wheat free sourdough
Finely grate the lemon zest into a bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce. Squeeze in half the lemon juice, white wine vinegar and extra virgin olive oil and mix to make your dressing.
Peel and very finely slice the onion, then stir it through the dressing. Remove outer leaves from cauliflower, then very finely slice it. Tear up the lettuce by hand and pile both on top of the dressed onion.
Boil eggs for six minutes, let cool slightly then peel.
Put olive oil in a frying pan on a medium heat.
Pick the rosemary leaves and scatter over the chicken and lightly season, flattening it out slightly with your hand. Cook for four minutes on each side, or until golden and cooked through. Cube the bread and toast along side the chicken, moving regularly until evenly golden and crispy. Slice up the eggs and chicken and add to the salad, topping with the crispy croutons, and serve.