Warm chicken caesar salad
Serving size: Serves 4
Cuisine type: TraditionalCooking time: Less than 30 minutes
Course: MainFavourite flavours: Chicken
Warm chicken caesar salad
INGREDIENTS
2 (400g) chicken breast fillets
2 tablespoons olive oil
4 rashers bacon, rind removed, cut
into strips
2 slices bread, torn into 1cm pieces
8 drained anchovy fillets, optional
4 eggs
2 baby cos lettuce
1/2 medium (85g) red onion, sliced thinly
1 cup (250ml) prepared caesar salad dressing
1/2 cup (40g) shaved parmesan cheese
METHOD
1. Split chicken in half horizontally. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook chicken for about 3 minutes each side or until browned lightly and just cooked through. Pierce with a skewer – if juices run clear, chicken is cooked. Remove from pan; cover to keep warm.
2. In the same pan, cook bacon until golden and starting to crisp. Remove bacon from pan with tongs or slotted spoon. Add remaining oil to pan; add bread and anchovies, cook, stirring, until golden and crisp. Remove
from pan. Coarsely chop the anchovies.
3. Wipe out the pan with absorbent paper. Fill the pan 4cm deep with boiling water. Reduce the heat until water is just simmering. Crack eggs one at a time and gently slide into the simmering water. When the white is firm and the yolk still runny, carefully remove eggs from the water with a slotted spoon. Rest the spoon on absorbent paper for a moment then place on a plate.
4. To assemble the salads, toss lettuce leaves and onion with the dressing; divide between four large bowls or plates. Top with chicken and bacon. Place eggs on top, then sprinkle with the bread, anchovies and parmesan.
Not suitable to freeze or microwave
Home