2 cooked grilled chicken breasts (5 mins on each side but this can be done day before)

1-2 garlic cloves peeled (2 if you love raw garlic, 1 if you work with the public!)

1 lemon

Bag of mixed salad

1 tablespoon dijon mustard

2 anchovy fillets (from tin)

1 tablespoon runny honey

Handful of grated parmesan

100g natural yogurt


Chicken caesar salad

preparation 2 mins • you cook for 5 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


Chicken Caesar Salad is one the most easily recognisable salads available. My take on the classic uses natural low fat yoghurt which really cuts down the calories but doesn't take any of the flavour away. Hopefully when you try this and realise how easy it is, you'll never buy shop bought again.

Food processor

Large mixing bowl


Before you start, have all your ingredients out and ready, with you food processor plugged in. Now click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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First off you need to blend the yoghurt, the anchovies, the garlic, 1 tablespoon mustard & 1 tablespoon honey. Add in the juice of half a lemon and the parmesan and then blend! Add a pinch of pepper and give the dressing a scrape to make sure the honey isn't stuck to the sides. Blend again briefly and you're almost done. That easy!

Next take the chicken breast and cut it into bite size chunks. Bring in your mixing bowl. Add half of the dressing (the other half can be kept in the fridge) and swirl it around the bowl. Throw in your salad leaves and toss together with your hands.

Add your chicken and toss together and your done! To serve, simply divide the salad between your plates and bowls and tuck in.

I hope that you enjoy it.


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