Meal Prep Caesar Salad
This meal prep caesar salad actually lasts all week, no soggy lettuce. Just juicy chicken, crispy bacon and a creamy high protein dressing.
Servings: 5
Calories: 385kcal
Ingredients
Salad
- 3-4 courgettes, diced
- 130 g streaky bacon
- 1 tbsp oil, for roasting and frying
- 400 g chicken breast
- 2 tsp dijon mustard, for brushing the chicken
- salt and pepper, to taste
- 750 g chickpeas, drained
- 1 cucumber, diced
Dressing
- 250 g fat-free natural yogurt
- 2 tsp dijon mustard
- 50 g parmesan, grated
- 1 lemon, juiced
- 1 anchovy fillet, finely chopped (or 2 tsp worcester sauce)
Instructions
- Roast the diced courgette and streaky bacon on a lined tray at 200°C for 25 to 30 minutes until the bacon crisps, then leave to cool.
- Brush the chicken breast with mustard, season, and fry for 4 minutes each side until golden and cooked through.
- Rest the chicken for 5 minutes, slice, and leave to cool.
- Whisk or blend the dressing: yogurt, dijon, parmesan, lemon juice and chopped anchovy (or worcester sauce).
- Combine the cooled chicken, courgette, bacon, chickpeas and cucumber, then toss through the dressing (or keep it separate for later).
- Portion into 5 containers and pop in the fridge.
Notes
• Brush the chicken with mustard before frying for tang and better colour.
• Cool everything fully before mixing, or it steams and turns soggy.
• Drain and pat the chickpeas dry so they don't water down the dressing.
• Cool everything fully before mixing, or it steams and turns soggy.
• Drain and pat the chickpeas dry so they don't water down the dressing.
Nutrition
Calories: 385kcal | Carbohydrates: 24g | Protein: 43g | Fat: 11g | Fiber: 10g