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Caesar salad with chicken
Caesar salad with chicken
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Try a fresh and healthy take on a classic dish to welcome the season of new beginnings.
Ingredients:
  • 3 slices wholegrain bread, crusts removed, cut into quarters
  • 12 chicken tenderloins, trimmed
  • 2 rashers 'shortcut' bacon, sliced
  • 80ml buttermilk
  • 1/2 small garlic clove, crushed
  • 6.10 gm Worcestershire sauce
  • salt and cracked black pepper
  • 1 anchovy, rinsed, dried, finely chopped (optional)
  • 2 baby cos, trimmed and leaves separated
  • 40.00 ml shaved parmesan, to serve
Instructions:
  • Preheat your oven to 200°C. Place bread on a tray, lightly spray with olive oil, and bake for 6-8 minutes until golden and crisp. Allow to cool before serving.
  • Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat and cook for 8 minutes. Refresh in cold water and peel them.
  • Preheat a non-stick frying pan over medium heat and lightly coat with olive oil spray. Cook the chicken in batches for 3-4 minutes per side until fully cooked. Set aside to cool slightly. Using a paper towel, wipe the pan clean and then cook the bacon until golden and crisp. Drain on paper towel.
  • Mix together the buttermilk, garlic, Worcestershire sauce, salt, pepper, and anchovy (if desired) in a small bowl.
  • Arrange cos leaves on a serving plate, top with chicken, bacon, halved eggs, and croutons. Drizzle with buttermilk dressing and serve with optional shaved parmesan.

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