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
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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