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Oregano chicken Caesar

Name: Oregano chicken Caesar
Cook time: 20 min
Yield: 4
Cuisine: Central America

with charred asparagus and smoky seeds

Ready in around 20 mins

RECIPE FACT:

Our remake of this classic includes instructions on how to poach an egg; however, a soft-boiled egg would be equally delicious if you prefer.

Nutritional Info:

Energy: 2,222kJ (531kcal)
Protein: 53g
Carbohydate: 11g
Sugars: 9g
Fat, total:29g
Saturated:7g
Sodium:545mg
Contains:Eggs, Gluten, Milk, Soy, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE CHICKEN:
Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Slice into 1 cm strips and place into a bowl with the oregano and paprika rub. Season with salt and pepper, drizzle with oil and mix to combine.
2. TO PREPARE THE VEGETABLES:
Snap the woody ends off the asparagus and set aside. Remove any damaged outer leaves from the baby cos lettuce and discard. Slice the root off, separate the leaves and add to a salad bowl. Peel the carrots and make ribbons by running a peeler the full length along the carrot and add to the salad bowl. Spoon in half the Caesar dressing and toss to combine.
3. TO POACH THE EGGS:
Pour boiling water from the kettle into a medium pot to ¾’s full. Bring back up to the boil over a high heat. Once boiling, reduce the heat to low. Break the free-range eggs into a cup then gently pour into the pot. Repeat with the remaining egg. Poach for 2-3 mins for soft poach, or longer if you prefer a firmer egg. Remove the eggs from the pot using a slotted spoon and drain on paper towel.
4. TO COOK THE ASPARAGUS AND CHICKEN:
Spray a non-stick frying pan with oil and place on a medium-high heat. Once hot, add the asparagus and cook for 2-3 mins, stirring occasionally to create a char. Remove from the pan and cover to keep warm. Respray the pan and place back over the heat. Once hot, add the chicken and cook for 3-4 mins or until cooked through, stirring regularly.
TO SERVE:
Arrange the Caesar salad onto plates. Top with grilled asparagus, oregano chicken and a poached egg. Drizzle over remaining Caesar dressing and sprinkle with smoky seeds and shaved Parmesan.