Who says you need eggs for this classic dish? Our egg-free take is just as indulgent and tasty.
Suitable for Egg free | Meat free
Serves 4
Prep time 15 minutes
Cook time 15 minutes
Ingredients
- 2 heads of Romaine lettuce
- 400g meat-fest chicken mini fillets
Dressing:
- 50g plain greek yoghurt
- 1 garlic clove, crushed
- 50g parmesan, shavings
- 2 thick slices sourdough bread
- 1/2 lemon, juiced *
- 1 tsp Worcestershire sauce *
- 1 tbsp Dijon mustard
* Available at Holland & Barrett
Method
Step 1
In a small bowl, mix the garlic with a pinch of salt and pepper until broken down to a coarse paste. Mix through the remaining dressing ingredients and taste for seasoning. This dressing can be made in advance and kept in the fridge.
Step 2
Preheat the oven to 180ºc/160ºc fan. Toss the mini meat-free chicken fillets with olive oil and lots of seasoning while you heat up a griddle pan until very hot. Fry the meat- free chicken fillets on both sides until you see dark griddle lines and the chicken is cooked through.
Step 3
While the chicken is cooking, cut the sourdough slices into 1 inch cubes and toss with a little olive oil and salt and bake for 5-10 minutes until golden and crisp.
Step 4
Shred the Romaine lettuce and then arrange in a large bowl. Top with the meat-free chicken, croutons and parmesan shavings. Serve the dressing on the side.
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