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Chicken Caesar Salad
This classic salad is fresh, light and crisp.
Recipe for Chicken Caesar Salad
For the salad:
1 ciabatta or 4 slices white bread
3 tbsp olive oil
2 boneless chicken breasts
1 large lettuce (romaine or cos)
For the dressing
1 clove garlic
5 tbsp mayonnaise
1 tbsp white wine vinegar
Preheat the oven to 180°C. Prepare the bread by slicing or tearing into croutons. Place these on a large baking sheet and add 2 tablespoons of olive oil, rubbing it into the bread.
Place in the oven for 10 minutes making sure to occasionally turn the croutons so they brown evenly.
Use the remaining oil to rub over the chicken breasts. These should be placed in a pan on a medium head for around 10 to 12 minutes, turning the chicken halfway through to ensure it is cooked evenly. To check if it is cooked cut the chicken and check there is no sign of pink inside, if there is continue to cook until the colour has changed.
To make the dressing, firstly peel and then crush the garlic with a garlic crusher. Grate a handful of parmesan, or more depending on preference and mix it with the other dressing ingredients. Taste the sauce and season accordingly, if the sauce becomes too thick then stir in water.
Use a peeler to shave the cheese and tear lettuce leaves into large pieces. Place these is a bowl to form the base of the salad. Tear the chicken into small pieces and scatter with the croutons over the lettuce and cheese. Add the dressing to the salad and enjoy.