Nutritional Info

Nutrition Facts

Serving Size 1 (127g)

Calories 426
Calories from Fat 278 (65%)
Amount Per Serving %DIV
Total Fat 30.9g 48%
Saturated Fat 9.9g 50%
Monounsaturated Fat 12.6g
Polyunsaturated Fat 8.5g
Trans Fat 0.0g
Cholesterol 76.4mg 25%
Sodium 742.1mg 32%
Potassium 198.9mg 4%
Total Carbohydrate 5.7g 2%
Dietary Fiber 0.4g 2%
Sugars 2.7g
Protein 26.4g 53%

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Syndicate content
Recipe Description
The Parmesan crisps in this salad provide plenty of calcium. When serving salads, it is best to put the dressing on at the last moment, as this stops the leaves from going soggy.
Prep time
15 min
Cook time
8 min
Ready In
23 min


Serves Tool

Serves To:USMetric
4 Slice(sli)  black olive ciabatta or french bread
2 Tablespoon(T)  olive oil
1 1/4 Cup(c)  parmesan cheese, freshly grated
3   cooked chicken breast fillets
1 Bunch(bn)  romaine lettuce, inside leaves only
5 Tablespoon(T)  caesar salad dressing
1 Pinch(pn)  black pepper, to taste


To make the croutons, cut the bread roughly into small pieces. Heat the olive oil in a large frying pan. Add the bread pieces and cook over a high heat for 3 minutes, stirring occasionally, until crisp and golden. Set aside to cool. Preheat the oven to 400° F. On a large baking pan, make 8 heaped piles of grated Parmesan cheese, spacing them well apart. Bake for about 5 minutes until the cheese melts, then remove from the oven and leave to cool. On a chopping board, shred the chicken into bite sized pieces. Tear the lettuce into pieces and put into a large bowl, then toss in a little of the Caesar salad dressing. Pile the lettuce onto 4 large plates, and top with the chicken. Sprinkle with the croutons, then drizzle with the remaining Caesar dressing. Break the Parmesan crisps into pieces and sprinkle over the salad. Season with black pepper.

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