Caesar salad cups
Bring a touch of vibrant colour and added crunch to a buffet table spread with these Caesar salad cups – no cutlery required!
Calorie Controlled Brown Bread
1 slice(s), cut into small cubes
Chicken breast, skinless, grilled
165 g, finely diced
2 medium, trimmed and finely sliced
20 g, finely grated
Fat Free Natural Yogurt
Low Fat Caesar Salad Dressing
4 portion(s), 8 Baby Gem leaves
1 tablespoon(s), snipped
- Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, toss together the bread and oil, then season and put onto a small baking tray. Bake for 5-10 minutes, until the croutons are crisp and golden.
- In a small bowl, combine the chicken, spring onions and two-thirds of the Parmesan. In a separate bowl, whisk together the yogurt and dressing. Drizzle over the chicken mixture and toss to combine.
- Arrange the lettuce leaves on a serving platter. Spoon the chicken mixture and croutons into the leaves, then season to taste and garnish with the cress and remaining Parmesan.