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Chicken caesar salad

Name: Chicken caesar salad
Cook time: 20 min
Yield: 4

Ready in around 20 mins

RECIPE FACT:

The Caesar salad was invented at hotel Caesar in Mexico. 4th of July celebrations depleted the kitchens supplies, so Chef Cardini made do of what he had…resulting in the Caesar salad.

Nutritional Info:

Energy: 2913kj (696Kcal)
Protein: 50g
Carbohydrate: 13g
Fat: 48g
Contains: Egg, Gluten, Sulphites, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 200°C (fan bake).
1. TO COOK THE CHICKEN:

Remove the free-range chicken breast from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board with the palm of your hand and slicing through sideways. Place chicken breast on an oven tray lined with baking paper and firmly press the Parmesan and lemon crumb onto each piece of chicken. Bake in the preheated oven for 12-15 mins.
2. TO MAKE THE CROUTONS:

Remove the grain bread from its packaging and dice into 2 cm cubes. Place onto an oven tray lined with baking paper and drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 10 mins until crispy. Remove from the oven to cool.
3. TO COOK THE EGGS:

Bring a medium pot of water to the boil over a high heat. Using a spoon add the eggs and cook for 6 mins. Then rinse under cold water. When the eggs are cooled, peel and cut in half.
4. TO PREPARE THE SALAD:

Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat. Add the sweetcorn and cook for 5 mins stirring often. Cut the cherry tomatoes in half and set aside. Remove any damaged outer leaves from the baby cos lettuce and discard. Slice the root off and then separate the leaves. Rinse under cold water and shake dry. Slice into 2 cm strips and place in a salad bowl. Shake the Caesar dressing and pour over half over the cos lettuce. Toss through the croutons, chopped cherry tomatoes and sweetcorn. Pick the leaves from the Italian parsley and discard the stalk. Roughly chop the leaves and set aside.
TO SERVE:

Arrange Caesar salad in bowls. Top with chicken and pour over remaining Caesar dressing. Top with egg and sprinkle over Italian parsley.