Chicken Caesar with pear & walnuts
Wholemeal bread, sliced
1 slice(s), medium
0% fat natural Greek yogurt
1 teaspoons, heaped
1 medium, chopped
Lemon Juice, Fresh
50 g, Cos
Chicken breast, skinless, grilled
60 g, shredded
- Dry-fry the wholemeal bread cubes for 3–5 minutes, turning regularly until toasted, then set aside. Combine the yogurt and wholegrain or Dijon mustard with some black pepper.
- Toss the chopped pear or apple in a little lemon juice. Arrange the Cos lettuce and watercress in a serving bowl and scatter over the chopped apple or pear. Top with the shredded chicken breast, the wholemeal croûtons and the grated Parmesan. Sprinkle the walnuts on top and drizzle the yogurt dressing over.