Chicken Caesar Salad

A cholesterol lowering recipe for the classic Caesar salad
  • Cooking time15 minutes
  • Prep time15 minutes
  • 2 portions
recipe image Chicken Caesar Salad


  • 4 lean bacon rashers short cut chopped
  • 250 grams chicken tenderloins
  • 1 slice soya and linseed bread cut into large cubes
  • 1 hard-boiled egg quartered
  • 9 cos lettuce leaves
  • 20 grams shaved Parmesan cheese
  • 20 grams Flora ProActiv buttery spread
  • 2 tbsp (intl) mayonnaise
  • tsp Worcestershire sauce
  • 1/2 tsp lemon juice
  • 1/2 tsp maple syrup

Nutrition Facts

Energy (kcal)466 kcal
Energy (kJ)1951 kJ
Protein (g)47.2 g
Carbohydrate incl. fibre (g)4.1 g
Carbohydrate excl. fibre (g)3.2 g
Sugar (g)2.6 g
Fibre (g)0.9 g
Fat (g)28.3 g
Saturated fat (g)7.3 g
Unsaturated fat (g)17.0 g
Monounsaturated fat (g)7.0 g
Polyunsaturated fat (g)10.0 g
Trans fat (g)0.0 g
Cholesterol (mg)235 mg
Sodium (mg)1366 mg
Salt (g)3.41 g
Vitamin A (IU)4326 IU
Vitamin C (mg)3.9 mg
Calcium (mg)163 mg
Iron (mg)1.64 mg
Potassium (mg)649 mg


  1. Heat a non-stick pan over a medium heat. Cook the bacon until golden brown and crisp. Set aside.
  2. Add Flora pro-activ to the pan and when hot, cook the chicken 2-3 minutes on each side until golden and cooked. Remove from the pan, loosely cover and rest. Thinly slice the chicken. Add the bread to the pan and cook until golden on each side. Set aside.
  3. To make the dressing, mix mayonnaise, Worcestershire sauce, lemon juice and maple syrup in a small jug. Add a little water if dressing is too thick.
  4. Arrange the Cos, chicken and any juices, egg, toasted bread, bacon and cheese in individual salad bowls. Drizzle over the dressing and serve.
Be creative! Try adding garlic or Dijon mustard to the dressing.