Low FODMAP Creamy Spring Chicken Caesar!

Spring is right around the corner, time to get a taste of bountiful food freedom with our creamy, crunchy Caesar Salad recipe!

Prep time: 15 mins

Cook time: 10 mins

Serves: 4

You'll need:

For the salad:

• 4 thick slices crusty white bread

• 3 tbsp olive oil

• 2 skinless, boneless chicken breasts

• 1 large cos lettuce, chopped

• 1 egg, hard boiled (optional)

For the dressing

• 5 tbl NOGO Mayonnaise - Garlic Aioli

• 1 tbl Cobram Estate Garlic Infused Extra Virgin Olive Oil

• 1 tbsp lemon juice

• 1 tsp Maille White Wine Vinegar

• 25 g (1/4 cup) parmesan cheese

• Black pepper and salt

• Olive oil

How to make it:

1. Heat oven to 180 degrees celsius. Cut bread into pieces, then spread over a large baking tray. Drizzle 2 tbl olive oil over the bread pieces.

2. Cut bread into small cubes, drizzle with olive oil and rub the oil into the bread. Bake for 8-10 mins.

3. Rub the chicken breasts with 1 tbsp olive oil, season with salt. Place pan over a medium heat for 1 min, then lay the chicken on the pan and cook for 4 mins. Turn the chicken, then cook for an additional 4 mins.

4. Grate a handful of Parmesan cheese and mix with the mayonnaise and white wine vinegar. 

5. Shave Parmesan cheese with a peeler. Pull lettuce apart, chop up and place in a large bowl. Cut the chicken into thin strips, then scatter over the lettuce along with the dressing, Parmesan and croutons. Serve immediately.

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