Ingredients
- 100 g roast chicken, roughly chopped.
- 2 cups cos lettuce, washed and roughly torn.
- 1/2 cucumber, diced.
- 1/4 cup Parmesan, shaved.
- 1/4 small red onion, finely sliced.
- 10 g ( 1 slice) prosciutto, roughly chopped.
- 1 slice bread, toasted (optional, as it breaks the no-cook rule!).
Dressing
- 2 tablespoons full-fat Greek yoghurt.
- 1 small garlic clove, minced.
- 1/2 teaspoon Dijon mustard.
- 1 teaspoon lemon juice.
- 1 small anchovy, finely chopped.
Directions
- 1. Toss together all ingredients for the salad together in a mixing bowl.
2. Combine all ingredients for the dressing together in a small jar. Add into salad and toss through to coat. Serve.
Note
We love Caesar Salads - they’re creamy, crunchy and fresh - but usually involve a fair few steps and bowls. Instead, we’ve made this one a super simple, no-cook, 5-minute version you can throw together for lunch.
Ingredients
- 100 g roast chicken, roughly chopped.
- 2 cups cos lettuce, washed and roughly torn.
- 1/2 cucumber, diced.
- 1/4 cup Parmesan, shaved.
- 1/4 small red onion, finely sliced.
- 10 g ( 1 slice) prosciutto, roughly chopped.
- 1 slice bread, toasted (optional, as it breaks the no-cook rule!).
Dressing
- 2 tablespoons full-fat Greek yoghurt.
- 1 small garlic clove, minced.
- 1/2 teaspoon Dijon mustard.
- 1 teaspoon lemon juice.
- 1 small anchovy, finely chopped.
Directions
- 1. Toss together all ingredients for the salad together in a mixing bowl.
2. Combine all ingredients for the dressing together in a small jar. Add into salad and toss through to coat. Serve.