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    Chicken & broad bean Caesar

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    Chicken & broad bean Caesar

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 2


    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.

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    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.  


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