Day 1: Chicken and pepper Caesar salad

Ingredients (serves 4)
2 tbsp olive oil

3 chicken breast fillets

1 yellow pepper, deseeded and thickly sliced

100g crouton (sautéed, cubed
bread)
1 bag Sweet and crunchy salad (cabbage, lettuce, sliced carrots)

For the dressing:
2 tbsp reduced fat mayonnaise
1 tbsp wholegrain mustard

Dash of Worcestershire sauce

Squeeze of lemon juice


Method
Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Brush the chicken and pepper with 2 tsp of the olive oil. Place the bread cubes in a small roasting tin, add the remaining olive oil and toss well. Bake for 10mins until golden. Set aside.

Meanwhile, heat a pan. Season chicken according to your taste and add the chicken to the pan and cook for 10-15mins, turning once until cooked through. Remove from the pan and slice.

Add the peppers to the pan and cook for 5-6 minutes, turning occasionally until charred around the edges. Empty the salad into a large bowl, add the croutons, chicken and peppers and mix well.

Whisk all the dressing ingredients together with a fork and add a little water if needed to make a drizzling consistency. Divide the salad between four plates and drizzle a little dressing over each. Serve straight away.



Jessica Bongos-ikwue