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Caesar Salad with Yoghurt Dressing

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Servings 4 people




  • 1 Garlic Clove
  • 2 Anchovies from a tin (optional)
  • Medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
  • 5 tbsp Glenilen Farm Natural Greek Style 0% Fat Yoghurt
  • 2 tbsp White Wine Vinegar
  • 1 tbsp Dijon Mustard
  • Salt and Pepper to taste


  • 2 Chicken Breasts
  • 50 g Croutons
  • 75 g Smoked Bacon Lardons
  • 1 Large Romaine Lettuce


  • Rub 2 chicken breasts with 1 tbsp olive oil, season with salt and pepper.
  • Place in a hot plan over a medium heat and leave for 4 minutes.
  • Turn the chicken, then cook for 4 mins more.
  • To check if the chicken is cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
  • Once the chicken is cooked, remove from the pan, and cut into bit size strips.
  • Add your bacon lardons to the pan and cook for5-8 minutes or until crispy.
  • Tear the romaine lettuce into big pieces.
  • Place lettuce, chicken, bacon and croutons into bowl and sprinkle with the Caesar dressing and toss with a spoon.
  • Grate some parmesan on top and enjoy!