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Chicken caesar salad

Name: Chicken caesar salad
Cook time: 20 min
Yield: 4
Cuisine: Tijuana, Mexico

with green beans

Ready in around 20 mins

RECIPE FACT:

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

Nutritional Info:

Energy: 2326kj (555Kcal)
Protein: 50g
Carbohydrate: 18g
Fat: 30g
Contains: Gluten, Milk, Egg, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰C (fan bake). Bring a pot of salted water to the boil over a high heat and boil the kettle.
1. TO COOK THE CHICKEN:

Remove the free-range chicken breasts 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 pieces on an oven tray lined with baking paper and firmly press the Parmesan lemon crumb mix onto each piece of chicken. Bake in the preheated oven for 12-15 mins.
2. TO COOK THE GREEN BEANS:

Trim the ends off the green beans then cut in half. Cook in the pot of salted water for 2-3 mins then drain into a colander. Drizzle with olive oil and season with salt and pepper then place onto a flat plate to allow to cool. Reserve the pot.
3. TO COOK THE EGGS:

Fill the reserved pot with water from the kettle and bring back to the boil over a high heat. Using a spoon add the eggs and cook for 4 mins. Then rinse under cold water. When the eggs are cooled, peel and cut in half.
4. TO PREPARE THE SALAD:

Place the baby cos lettuce leaves into a salad bowl with the green beans. Shake the Caesar dressing and pour over half of the dressing. Toss through the grain croutons. Roughly chop the Italian parsley and set aside until serving.
TO SERVE:

Arrange Caesar salad in bowls. Top with the Parmesan and lemon coated chicken pieces and pour over remaining Caesar dressing. Top with egg and sprinkle over Italian parsley.