The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Caesar Salad with Herby Potatoes & Italian Cheese
A classic caesar salad but with a few healthy Mindful Chef swaps. Juicy tiger tomatoes add bursts of sweetness. A creamy dressing of punchy dijon mustard, apple cider vinegar, greek yoghurt and parmesan cheese to make the salad rich and indulgent.
High protein
Low sat fat
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 600g diced British Free Range chicken breast
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 25g honey
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 80g greek style yoghurt (Milk)
- 200g baby tomatoes
- 2 little gem lettuce
- 2 garlic clove
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 160g green beans
- 12 baby potatoes
Nutritional Information
Calories: 485
Protein: 46g
Carbs: 37g
Fat: 17g
Chicken Caesar Salad with Herby Potatoes & Italian Cheese
A classic caesar salad but with a few healthy Mindful Chef swaps. Juicy tiger tomatoes add bursts of sweetness. A creamy dressing of punchy dijon mustard, apple cider vinegar, greek yoghurt and parmesan cheese to make the salad rich and indulgent.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a large baking tray with parchment paper
- Pull out a large mixing bowl & a grater
Oven time
- Quarter the potatoes. Trim and halve the green beans
- Place the potatoes on the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Place the whole garlic cloves alongside and drizzle with 1 tsp oil. Roast for 15 mins
Make the dressing & finish roasting
- Finely grate the cheese. Trim the lettuce and separate the leaves, tearing any large ones. Slice the tomatoes into 2cm wedges
- In the large bowl, combine the yoghurt, apple cider vinegar, mustard, half the honey, half the cheese, a pinch of salt and pepper
Prep the salad
- After 15 mins, remove the potato tray from the oven. Set the garlic cloves aside and allow to cool
- Add the green beans alongside the potatoes and toss with 1 tsp, salt and pepper. Add the garlic herb paste to the potatoes and toss to coat. Transfer the chicken to the other lined baking tray. Drizzle with the remaining honey, 2 tsp oil and season with a pinch of salt and pepper
- Roast all in the oven for a further 13 mins, until the chicken is cooked through and the veg is tender
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Peel the garlic cloves and mash with a fork, then stir through the dressing
- Add the lettuce, tomatoes, roasted veg and chicken to the dressing bowl. Toss to coat. Season with salt and pepper
- Serve the salad onto plates and sprinkle over the remaining cheese
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