Ingredients
1 chicken breast per person, butterflied (cut carefully from the underside and flatten so that it remains one large thin piece of meat)
1 bag of baby kale leaves
Olive oil
For the Caesar dressing:
2 tbsp greek yogurt
2 chopped anchovies
Half a garlic clove, crushed
4 tbsp grated parmesan
1 tbsp lemon juice
1 bag of baby kale leaves
Olive oil
For the Caesar dressing:
2 tbsp greek yogurt
2 chopped anchovies
Half a garlic clove, crushed
4 tbsp grated parmesan
1 tbsp lemon juice
This recipe uses
-
Plain Bagels
Method
- 10 mins prep. 10 mins cooking
- 4 bagels
- For the dressing, whizz all the ingredients together in a blender until it fairly smooth. Keep in the fridge until ready to use. It should last 2 or 3 days.
- Heat a griddle pan until it is smoking hot, rub the chicken breast with a little olive oil and griddle for 2-3 minutes on each side. Remove from pan and leave to cool, then slice into strips.
- To assemble your bagel, cut it in half, pile on the beautiful baby kale leaves, pop on the chicken strips and drizzle with Caesar dressing.