This is a great recipe to use up you sunday roast chicken. Make a batch of caesar dressing and have this salad for speedy lunches throughout the week. This salad refreshingly crunchy, nutty and packed full of unami.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
This is an assembly, rather than a method.
Firstly, by hand, tear the romaine lettuce into shreds. Toss the leaves in 1 tablespoon of caesar dressing, until lightly coated.
Top the salad with chicken, parmesan, toasted almonds, the remaining 1 tablespoon of caesar dressing (to your taste), and season with salt and pepper.
Bon app! R
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