Take the hassle out of midweek meals with this flavoursome idea.
Ingredients
- 6 rindless shortcut bacon rashers
- olive oil cooking spray
- 8 (400g) chicken tenderloins
- 8 slices thick white crusty bread
- 1 baby cos lettuce, leaves washed, shredded
- 1/4 cup 99% fat-free caesar salad dressing
- 1/3 cup shaved parmesan cheese
Method
- Step 1Cut bacon rashers in half lengthways. Cut crossways into thin strips. Spray a large, non-stick frying pan with oil. Heat over medium heat. Cook bacon, stirring, for 5 minutes or until crisp. Transfer to a plate. Cover to keep warm.
- Step 2Increase heat to medium-high. Cook chicken for 3 to 4 minutes each side or until golden and cooked through. Thickly slice. Preheat grill on medium-high. Grill bread for 2 to 3 minutes each side or until toasted.
- Step 3Place lettuce, bacon, chicken and dressing in a bowl. Toss to combine. Divide mixture between toast. Top with parmesan. Season with pepper. Serve.
Nutrition
2233 kj
Energy
18.6g
Fat Total
7.1g
Saturated Fat
3.5g
Fibre
42g
Protein
120mg
Cholesterol
1550mg
Sodium
47.4g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use 3 rashers middle bacon, trimmed, instead of shortcut and save around $1.70 in total.
- Author: Tracy Rutherford
- Image credit: Steve Brown
- Publication: Super Food Ideas
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