Low Carb Chicken Caesar Salad Lunch Print this recipe Details Serves: 2Number of ingredients: 14 To prep: 15 minutesTo cook: 15 minutesDifficulty: Easy Nutrition per servingKilojoules: 1917Calories: 458Protein: 35.4gFat: 31gSaturated Fat: 6.9gCarbohydrates: 4.1gCarbohydrates per 100g: 1.1gFibre: 10.6gSodium: 357mgPotassium: 1042mg Ingredients 2 small鈥痗hicken thigh fillets, trimmed 1 teaspoon鈥痮live oil 1 small鈥痗os lettuce, chopped 1 cup鈥痓aby spinach 1 small鈥痑vocado, sliced 1 tablespoon鈥疨armesan cheese, grated 1 slice鈥痮f low-carb bread, cut into cubes, brushed with olive oil and toasted for croutons Dressing: 2 tablespoons鈥疓reek yoghurt, reduced fat 1 teaspoon parmesan cheese, grated 1 tablespoon olive oil 陆 teaspoon鈥疍ijon mustard 陆 small鈥痝arlic clove, crushed Juice of 陆 a鈥痩emon Freshly ground鈥痓lack pepper, to taste Method Heat olive oil in a pan over medium heat. Season chicken with a pinch of salt and pepper. Cook chicken in the pan for approximately 6-8 minutes on each side until golden and cooked through. Slice after resting for a few minutes and set aside. Dressing: In a small bowl, whisk yoghurt, parmesan cheese, olive oil, Dijon mustard, garlic, lemon juice, and pepper until creamy. Taste and adjust lemon to your liking. In a large bowl, toss lettuce, spinach, and avocado with half the dressing. Divide salad onto two plates. Top each plate with sliced chicken, sprinkle with parmesan, and add croutons. Drizzle with remaining dressing before serving
