Healthy Chicken Caesar Salad | Jamie Oliver

Healthy Chicken Caesar Salad | Jamie Oliver


This is my Super Food take on the classic
Caesar salad so instead of mayonnaise I’m gonna be using really good quality organic
yoghurt I’m gonna get four big tablespoons we’ve lost 90% of the saturated fats but we
wanna still get that lovely Caesar salad vibe a teaspoon of worcestershire sauce, half a
teaspoon of English mustard I just want two fillets of quality anchovies there finely
sliced so we’ve gonna go in with a fine grater these are really really useful for getting
off that beautiful zest off the lemon you want the juice of half a lemon a tablespoon
of good quality white wine vinegar followed by two tablespoons of cold pressed extra virgin
olive oil then we’re gonna go with a classic flavour which is parmesan let’s just mix this
up let’s have a taste simply utterly delicious ok and in a funny way if you did a taste test
with mayonnaise and quality yoghurt I’m telling you this is cleaner more delicious and creamier
next, veggies, slice up a whole romaine lettuce nice and finely then I’m adding some chickery
which gives it a subtle bitterness that works really well with the parmesan the humble cauliflower
cut it in half we’ll put it into a mandolin the best thing to do is use the guard ok keeps
the fingers away just put it through such an everyday vegetable made beautiful simply
by a piece of equipment, now you want a small red onion sliced up by a mandolin get stuck
into mixing up the salad with that gorgeous dressing so salad looking great we’ve got
two breasts of chicken about 120 grams and then I wanna just pick up a little bit of
rosemary so just use your fist to tenderise it and flatten out the fat part of the breast
it’s gonna make it more tender the anchovy tin has got some seasoning in there so I’m
just gonna go one tablespoon, we’re using skinless chicken breast here which reduces
the fat content by about half compared to the skin being left on and we’ll need about
4 minutes on each side and look at that after all these years of cooking I still get quite
excited we want croutons cut about a centimeter and a half thick slice of bread into cubes
just move them around and let them soak up all the natural fat that”s cooking out of
the chicken doing it in a dry pan like this you’re minimising that fat you’re giving a
lot of flavour the meat’s looking great just let it rest it’ll be much more juicy that
way and then the croutons keep toasting them until the last minute you want that hot crunch
with the cold salad it works so so well, slice up the juicy chicken about a centimeter thick
and then load up your plate with the dress salad and the hot crispy croutons from the
pan one stroke of parmesan unbelievable so there you go still delicious but it’s half
the calories of a regular Caesar salad it’s just beautiful and delicious!

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