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Chicken & broad bean Caesar
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150g frozen baby broad beans
2 chicken thigh fillets, about 100g each
2 tsp olive oil
1 thick slice wholemeal bread, about 50g
½ x romaine lettuce, shredded
20g shaved Parmigiano Reggiano
5g fresh chives, snipped
3 tbsp Waitrose Reduced Fat Caesar Dressing
1. Cook the broad beans in boiling water for 3 minutes, drain and cool. Halve the chicken thighs. Heat half the oil in a small frying pan and gently fry the chicken pieces for 10-12 minutes, turning once, until cooked through with no pink meat. Lift out onto a board. Tear the bread into pieces and add to the frying pan. Cook for 2-3 minutes until the bread is lightly toasted. Thinly slice the chicken.
2. Combine the lettuce, Parmigiano Reggiano, croutons, chicken and beans in a bowl and season. Scatter with the chives and drizzle with the Caesar dressing to serve.
Cook’s tip For a leaner Caesar, use a large chicken breast fillet instead. Slice the chicken horizontally before frying to speed up cooking time.
Typical values per serving:
This recipe was first published in May 2018.