Chicken Caesar Cups

Blogged by: Elle Vernon 15 Feb 2016 View comments

Preparation time: 10 mins
Cooking time: nil
Makes 2
1 cooked skinless chicken breast fillet, cooled
2 tsp finely chopped chives, plus extra sprigs to garnish
1/3 cup shredded red cabbage
1/3 cup watercress sprigs
2 Iceberg lettuce cups and/or red cabbage cups
50g low fat sliced leg ham, thinly sliced
1 boiled egg, quartered
lemon wedges, to serve
1/4 cup Greek style yogurt
2 Tbsp flat leaf parsley leaves, finely chopped
1 Tbsp whole egg mayonnaise
1 Tbsp extra virgin olive oil
¼ tsp Dijon mustard
5g parmesan cheese, finely grated
juice of ½ lemon
¼ small clove garlic, finely grated
Sea-salt flakes and freshly ground black pepper, to season

1 Put all dressing ingredients into a large bowl and mix until combined. Add a teaspoon or two of water if desired, to make a little runnier, then season.
2 Thinly slice chicken and add to dressing bowl along with chives. Toss well.
3  Pile cabbage and watercress into lettuce and/or cabbage cups. Put ham, chicken mixture and egg ontop and spoon over any remaining dressing from the bowl. Garnish with extra chives and serve with lemon wedges.
Cooks tips
- If you want to add carbs, pile all the filling into a wholegrain tortilla. Wrap up and enjoy!
- You can use a barbecue chicken to make this recipe quickly and easily, just ensure you remove all of the chicken skin to keep the fat content to a minimum.


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