Anything with 'salad' in the name has got to be a healthy option, right? Not when your standard chicken Caeser ordered from a restaurant will cost you nearly 700 calories.
Rob Hobson shows you how to cut that count down by nearly half, with his lighter version of this summer favourite.
Nutrional Info: 320 Calories/ 5.5g Sat Fat/ SERVES 4
1. Heat the oven to 200C.
2. Tear the ciabatta into small chunks (you can also cut with a knife if you prefer).
3. Lay the ciabatta croutons on a baking sheet. Drizzle with the oil and sprinkle over a little sea salt.
4. Bake in the oven for about 8 minutes until golden brown, turning occasionally to ensure evenly browned. Once cooked, remove from the oven and leave to cool.
5. Whilst the croutons are cooking, place a large non-stick frying pan over a medium heat. Once hot add a tsp of oil and then place the chicken breasts in the pan. Cook for about 5 minutes each side until cooked through.
6. Transfer the chicken breasts from the pan to a chopping board and slice thinly.
7. Place the leaves in a large bowl.
8. Prepare the dressing by adding the ingredients to a small blender and blitzing until smooth.
9. Add the dressing to the bowl with the leaves and combine well until all the leaves are evenly coated.
10. Construct the salad by dividing between four bowls. Add chicken slices on top of each salad and garnish with croutons.