An old childhood favourite, but with way less fat 🖤

This one is super easy, perfect for busy week nights.

It’s extremely low carb so a good choice if you’re looking for a meal on the lighter side.

The fat content is still somewhat high like that of the original Caesar salad we all loved so much as kids… but the fat in this recipe comes mostly from things like extra virgin olive oil, eggs, yoghurt & bacon. Other than the bacon, most of the fat sources are good quality sources of fat ✅

To reduce the fat content, decrease the amount of eggs or bacon you use & that will significantly drop the amount.. it’ll also lower the calorie count!

You could also remove the bread & just have it without the crispy croutons. Give it a try & let me know what you think.

Salad ingredients:

• 1 tbsp extra virgin olive oil
• 1 packet (approx. 175g) short cut bacon
• 1/2 breadstick, sliced
• 1 whole baby cos lettuce
• Chicken thigh, fat trimmed (macros for this recipe are for 1kg of chicken)
• 6 eggs, hard boiled
• 2 tbsp dried parsley
• 1/4 cup parmesan cheese, shaved

Dressing ingredients:

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped
• 2 anchovy fillets, finely chopped
• 2/3 cup Greek yoghurt
• 6 tbsp parmesan cheese, grated
• 1/2 lemon, juiced

Method:

1. Pre-heat oven to 200 degreed celsius. Place sliced bread on tray, drizzle with olive oil and bake until crispy
2. Rub chicken breast with olive oil, parsley, salt and pepper
3. Cook chicken and set aside to keep warm. Once cooled, slice to preferred thickness
4. Fry off bacon until crispy and cut into strips
5. Boil eggs to your liking and slice
6. Combine dressing ingredients in a jar, shake until well combined
7. Add lettuce to bowl and place chicken, eggs, bacon and shaved parmesan on top. Crush bread sliced over the top to create 'croutons'. Pour dressing over the top and mix well to combine. Enjoy!

Servings = 5

Calories = 698

Macros = P: 70.9g, C: 15.6g, F: 37.2g