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Chicken Caesar salad with melba toasts


  • 2 boneless chicken breasts skin off for extra skinniness

  • spritz of olive oil

  • salt & pepper

  • 3 slices soy and linseed bread

  • For the dressing

  • 1 clove (small) garlic grated

  • 2 jarred anchovy fillets in olive oil

  • 3 tablespoons 0% fat greek style yoghurt

  • 20 g parmesan cheese grated with a microplane

  • salt and white pepper

  • For the salad

  • 3 little gem lettuces

  • 6 fresh anchovy fillets optional


  • 1.

    Heat a griddle pan until smoking. Spritz the chicken breasts with a little oil and season with salt and pepper. Place onto the griddle and turn down the heat. Griddle for 5 mins, turn over and repeat for 5 more minutes, or until cooked through. Remove from heat and leave to rest for 5 mins, then cut into 7mm slices, widthways.

  • 2.

    Heat the oven to 200C. To make the melba toasts toast the soy and linseed bread until golden. Cut off the crusts and cut through the bread horizontally so that you are left with 2 sides of bread, each with one toasted side and one soft side. Place on a baking tray soft side up and bake for 5 mins or until the bread has curled up and dried.

  • For the dressing:

  • 1.

    To make the dressing, place the garlic anchovy and some salt and pepper in a pestle and mortar and pound until broken into a smooth paste. Tablespoon by tablespoon and the yoghurt until combined. Add the cheese and season again to taste. Place the lettuce leaves into a mixing bowl and mix together with the dressing. Place on a plate and top with the chicken breast, fresh anchovies and lay the melba toasts by is side.

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absolutely delicious! what more could you ask for.... creamy- crunchy , and i love chicken - make sure the chicken is free range though! I usually make a lo cal creamy dressing with soya mayo, natural yoghurt, lemon juice, anchovies and a little worcestereshire sauce which is really good but this one was good too...
Posted by CarmelReport
Love the Recipes only one problem girls you need to season with salt and pepper
all good chefs use seasoning.
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