Caesar Salad
Caesar salad for Low Carb (under 20g per serving), High Protein (over 30g per serving) and Dairy Free Diet, in under 20 minutes.
Serves: 2
Prep: 10 mins
Cook: 10 mins
Nutrition per serving:
457 Calories
24g Fats
13g Carbs
46g Protein
What you need:
2 bread slices
1 tbsp. olive oil
mixed herbs
2 smoked bacon rashers
4 quail eggs
1 tsp. coconut oil
10.5 oz. (300g) chicken breasts
2 big handfuls Romanian lettuce, chopped
For the dressing:
1 garlic clove, crushed
4 tbsp. mayonnaise (low fat)
1 tbsp. white wine vinegar
What you need to do:
Heat the oven to 390F (200C).
Chop the bread into small squares and rub the oil and herbs into it.
Season with salt and bake for 6-8 mins, until browned, turning halfway.
At the same time place the bacon onto a baking dish and cook in the oven until browned and crispy.
Heat the coconut oil in a pan over medium heat. Season the chicken breasts with salt and pepper then lay it in the pan.
Cook the chicken for about 8-10 mins turning a few times, until cooked throughout.
In the meantime, cook the eggs.
Bring a small pot of water to the boil then add the eggs and cook for 2-5 mins.
Rinse with cold water, peel, cut in half and set aside.
Make the dressing by mixing together all the dressing ingredients.
Season with salt and pepper.
Divide the lettuce between 2 plates.
Once chicken is ready, cut it into bite-size strips and scatter over the salad.
Do the same with the crispy bacon and croutons, then drizzle with the dressing and top with quail eggs to serve.
Remember, nothing is as daunting as it looks if you are well-prepared. ✌🏾
