Sir Digby chicken salad

Sir Digby chicken salad
Sir Digby Chicken Salad

The name of this recipe is a little random so perhaps I should explain.

I used to watch a TV sketch show called ‘That’ Michell and Webb Look’ and Sir Digby Chicken Caesar was one of the characters.

After seeing this sketch, this is how we affectionally refer to a Chicken Caesar salad!

I used to make a version of this recipe for our Christmas Eve supper and this is a lovely and light everyday version that you can enjoy without worrying!

This is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

350 g chicken breast, cut into fillet size pieces
60 g mayonnaise, light
1 tsp dijon mustard
1 garlic clove, chopped or crushed
30 g parmesan cheese, freshly grated with a microplane grater
100 g watercress
100 g romaine lettuce, torn
15 g olive oil
1 black olive
  salt and pepper


  • Take a medium frying pan and pop it on a medium heat.
  • Add the oil to warm and after a minute add the chicken.  Leave to cook for a few minutes while you prepare your dressing.
  • Put the mayonnaise, mustard, garlic and grated parmesan cheese into a bowl along with a little black pepper.
  • Take a couple of minutes to thoroughly mix the ingredients together and set aside for the flavours to infuse.
  • Turn the chicken over and add a little seasoning to taste to the pan.
  • Arrange the watercress and lettuce onto a plate.
  • Check the chicken and when you’re happy that the chicken is cooked (it will be firm to the touch when cooked through) remove the pan from the heat.
  • Arrange the chicken on top of the lettuce leaves and dab the dressing randomly.
  • Don’t forget to add your olive to garnish and enjoy!


Recipe Notes

  • I like to use Parmigiano Reggiano as it has a fuller flavour.
  • To make my cheese go further I like to use a micro plane grater.
  • I prefer to make my dressing in advance to give the flavours more time to intensify.

Nella Foulds
Nella Foulds

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