Easter greetings to you all… here’s an idea for lunch or dinner for you. Now, Caesar salad without the croutons?! C’est sacrilege, surely? But if you follow a low-carb diet, the concept of tearing up the rule book on food is one you embrace.
I’m back from a terrific few days in the Scottish Borders (abbey-visiting a-plenty), and my favourite meals while there was a Chicken Caesar salad I had in the Townhouse in Melrose. Now that one did feature croutons, albeit small ones, but the dressing and the juicy chicken made it stick out.
I decided to re-create it at home. Issue one—chicken breast, a dry and often flavour-free meat. Issue two—my husband hates anchovies and they’re are often added to the salad or at least the traditional dressing.
Poached, not fried or roasted chicken
To avoid dry chicken, I poached mine in chicken stock (I used two cubes) with a handful of sage and thyme added to the cooking liquor. And to make an anchovy-free dressing*, I found an American recipe online and adapted it.
Here it is—crouton-free Chicken Caesar Salad suitable for low-carb and gluten-free diets.
<em>A fresh, light recipe that is still filling and perfect for a late spring or summer dinner</em>. Dressing Steamed green beans to serve (and boiled new potatoes for your carb-lovers). About 5-7g carbs per serving.
Chicken Caesar Salad
<em>A fresh, light recipe that is still filling and perfect for a late spring or summer dinner</em>.
Steamed green beans to serve (and boiled new potatoes for your carb-lovers).
About 5-7g carbs per serving.
Please note—the dish is high in protein and protein can affect your blood sugar levels after a few hours. Test your blood glucose accordingly. Our book The Diabetes Diet outlines how to deal with the protein content in meals.
*Ssh, don’t tell my husband one of the main ingredients in Worcestershire sauce is… you guessed it, anchovies.