Try our healthy twist on a chicken caesar salad with long-stem broccoli and a creamy mustard dressing. Perfect for a low-calorie lunch option
Prep:20 mins
Serves 4
1 anchovy1 garlic clove1 tsp Dijon mustard100ml buttermilk1 lemon, zested and juiced200g bag kale, large tough stalks removed200g defrosted frozen peas6 skinless and boneless chicken thighs2 thick slices crusty bread3 tbsp cold pressed rapeseed oil400g long-stem broccoli, cut in half lengthways30g parmesan
STEP 1Mash the anchovy and garlic together using a pestle and mortar, then tip the mixture into a bowl and whisk in the mustard, buttermilk, lemon zest and juice, and season with black pepper. Put the kale and peas in a large bowl, pour over ¾ of the dressing, then massage into the kale so each leaf is coated.STEP 2Put the chicken thighs between two pieces of baking parchment, then bash out with a rolling pin to 1cm thickness.STEP 3Heat a griddle pan until searing hot. Brush the bread slices with a little oil, then griddle until lightly charred on all sides. Set aside.STEP 4Next, season the broccoli and brush the cut side of each piece with a little oil. Griddle, cut-side down, in batches for 3-4 mins until tender. Lastly, brush the remaining oil over the chicken thighs and season, then griddle the chicken for 3-4 mins on each side until cooked through.STEP 5Distribute the kale between four plates. Slice the chicken diagonally and break the bread into pieces. Top each of the plates with ¼ of the chicken, broccoli and croutons. Grate over the parmesan in large shavings and drizzle with the remaining dressing to serve.
