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The new chicken Caesar
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevated Caesar salad with cucumber, celery, grapes, and pecans for a gourmet twist.
Ingredients:
  • 1⁄2 x 450g loaf ciabatta, thinly sliced
  • 4 rashers streaky bacon
  • 4 small chicken breast fillets
  • 125.00 ml Greek-style yoghurt
  • 42.00 gm lemon juice
  • 40.00 ml chopped fresh flat-leaf parsley
  • 2 red baby cos lettuces, leaves separated
  • 1 Lebanese cucumber, halved, sliced diagonally
  • 2 stalks celery, sliced diagonally
  • 200g green seedless grapes, halved
  • 62.50 ml pecans, roughly chopped
  • 3 hard-boiled eggs, diced
Instructions:
  • Preheat a chargrill pan or barbecue grill over medium-high heat. In a bowl, mix oil and garlic. Brush the mixture on both sides of the bread. Grill the bread and bacon for 1 minute per side until nicely charred. Transfer to a tray and roughly tear the bacon before serving.
  • Place the chicken in the pan and sear for 6 to 8 minutes on each side until golden and fully cooked. Move the chicken to a plate, cover, and let it rest for 5 minutes before slicing into thick pieces.
  • In a bowl, mix together yoghurt, lemon juice, chopped parsley, and season with pepper to taste.
  • On a platter, elegantly display lettuce, chicken, bread, bacon, cucumber, celery, grapes, and pecans. Drizzle with dressing and sprinkle with egg before serving.

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