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Make this lighter take on a classic to share with friends
LIGHTER CHICKEN CAESAR
300g pack skinless chicken breasts
½ tsp olive oil
1 lemon, zested
3 Sweet Gem lettuces, leaves separated
45g Parmesan, 2 grated,
1 tsp fish sauce
1 tbsp lemon juice
Takes 35 mins
Cost per serve £1.94
tsp Worcestershire sauce
1 small garlic clove, crushed
4 slices smoked pancetta
60g ciabatta, cut into 8 thin slices
1 Preheat the oven to gas 4, 180°C
fan 160°C. Lay the pancetta on a baking
tray. then place another, smaller (clean)
tray directly on top to prevent it from
curling up. Bake for 10-12 mins until
crisp. Transfer the pancetta to a plate.
then toss the ciabatta in the juices
in the tray. Bake for 8-10 mins until
crisp and golden.
2 Boil the eggs for 7 mins in a small pan
of boiling water. Drain and transfer to a
3 tbsp light mayonnaise
bowl of cold water to cool. Set aside.
3 Preheat a griddle pan over a
medium-high heat. Place the chicken
breasts between 2 sheets of clingfilm
and use a rolling pin to bash lightly until
1cm thick all over. Rub with the oil,
lemon zest and some seasoning, then
griddle for 10-12 mins, turning once,
ntil cooked through. Transfer to a
plate, leave to cool, then thinly slice.
4 Meanwhile, whisk together all the
dressing ingredients in a small jug with
plenty of freshly ground black pepper.
5 Pile the lettuce leaves onto a serving
platter. Peel and slice each egg into
6, then top the lettuce with chicken,
eggs and ciabatta. Break the pancetta
into shards and add this to the salad
along with the Parmesan shavings
Drizzle the dressing over and finish
with freshly ground black pepper.
Each serving contains
Energy. 一1ng contain
Energy Fat Saturates Sugars Salt
16g 5g 4g 1.5g
23%,126%| 4% 124%
the reference intake. See page 8.
Carbohydrate 12g Protein 31g Fibre 1g
High in protein; source of vitamin B3;
source of vitamin B12
ideas forlighter recipes, visit tesco.com/realfood