Chicken Caesar Salad

Chicken Caesar Salad would be a favourite in everyone’s household and it certainly is in ours.
To make the preparation time quicker, I often make Chicken Schnitzel the night before, reserve half, and then use it in this Caesar Salad the following night.

Ingredients:

• 500g Free Range Chicken Breast, panfried and sliced
• 250g Free Range Bacon, chopped
• Small Cos Lettuce
• 1 small avocado, sliced
• 2 hard boiled eggs, cooled and sliced
• 1/3 cup Parmesan cheese, shavedDressing
• 1 egg yolk
• 2 tsps Dijon mustard
• 1 clove garlic, chopped
• 2tbsps lemon juice
• 1/4 finely grated Parmesan
• 1/3 cup olive oil

Method:

• Place the eggs in to a saucepan of cold water over medium heat. Bring to gentle simmer and cook for 8 minutes for hard-boiled. Remove with a slotted spoon and allow to cool completely before slicing.
• Heat a fry pan to medium high and add the chopped bacon. Cook until crisped to your liking. Set aside.
• In the same pan, add the chicken and fry on each side until golden brown. Remove and slice.
• Separate the Cos leaves and wash and dry thoroughly, layer in your serving plate or bowl.
• Next add the chicken, bacon, sliced eggs and avocado.
• Finally scatter over the shaved Parmesan.
  Dressing:
• Process the egg yolk, mustard, garlic, lemon and Parmesan in a food processor until well combined. With the motor running, gradually add the oil until the dressing is smooth and creamy.
• Drizzle over the salad, or serve on the side and allow each person to dress their own salad.

A word about croutons

I don’t normally include croutons, but if you would like to, I recommend making them as follows:

• Preheat oven to 180 degrees
• Cut a baguette in to thin slices and place pieces on a baking tray
• Brush each piece with olive oil and bake for 10 minutes or until golden
• While they’re still hot, rub each side with a piece of cut garlic