• 500 g skinless chicken fillets, cut into 2cm cubes
  • 175 ml lower fat Caesar dressing
  • 40 g unsalted butter
  • 8 slices garlic ciabatta
  • 100 g smoked back bacon
  • 1 Romaine lettuce heart, washed, cut into 8 wedges
  • 1 lemon, washed and cut into wedges

You will also need:

  • 8 wooden skewers


  1. 1

    Put the chicken in a sealable plastic bag and pour in the Caesar dressing. Seal well, shake to coat, then marinate in the fridge for at least 1 hour. If you're using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent the skewers burning. Meanwhile, preheat or light the barbecue.

  2. 2

    Thread the chicken onto the skewers, discarding the marinade. Cook on a medium-hot grill for about 15 minutes, turning regularly, until cooked through and no pink colour remains. Set aside and keep warm.

  3. 3

    Butter both sides of the ciabatta slices. Toast on the barbecue for 1-2 minutes on each side, until golden. At the same time, grill the bacon for 5-10 minutes, until crispy, then cut into thin strips.

  4. 4

    Take 4 serving plates and put 2 slices of toasted ciabatta on each one, then put a chicken skewer on top of each slice. Put 2 lettuce wedges on each plate, scatter over the bacon and serve with lemon wedges on the side.

Nutritional Details

Each serving provides
  • Energy 2265kj 541kcal 27%
  • Fat 25.1g 36%
  • Saturates 12.9g 65%
  • Sugars 4.4g 5%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 708kj/169kcal

Each serving provides

26.5g carbohydrate 21.0g fibre 51.1g protein

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