Chicken caesar salad

Name: Chicken caesar salad
Cook time: 20 min
Yield: 2
Cuisine: Tijuana, Mexico

with green beans and baby cos

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.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE CHICKEN:

Line an oven tray with baking paper. 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 onto the tray and firmly press the GF Parmesan lemon crumb mix onto each piece of chicken. Bake in the preheated oven for 12-15 mins, until cooked through.
2. TO COOK THE GREEN BEANS:

Trim both ends off the green beans then cut in half. Once the water is boiling in the first pot add the green beans and cook for 2-3 mins then drain well into a colander. Place into a serving bowl and allow to cool.
3. TO COOK THE EGGS:

Once the water is boiling, add the eggs to the pot by lowering in with a spoon. Cook for 6 mins, then rinse under cold water. When the eggs are cool enough to handle, peel and cut in half.
4. TO PREPARE THE SALAD:

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

Arrange Caesar salad onto plates. Top with green beans, Parmesan lemon crumbed chicken and pour over remaining Caesar dressing. Top with the egg and sprinkle over Italian parsley.