Chicken Caesar Salad

🧂 Ingredients

• 500 g chicken breasts

  skinless
• 2 tbs olive oil
• 2 tbs lemon juice
• 1 tsp minced garlic
• salt and pepper

  to season
• 230 g (1cup) whole egg mayonnaise
• 45 g grated parmesan cheese
• 45 g (3 tbs) milk
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 30 g (2 tbs) lemon juice
• 1 tsp minced garlic
• 2 anchovy fillets

  see notes
• salt and pepper

  to taste
• 1 large cos lettuce

  chopped (or 2 medium cos lettuce)
• 150 g streaky bacon

  diced and cooked until crispy
• 2 eggs

  hardboiled and quartered
• ¼ cup grated or shaved parmesan cheese
• 1 cup croutons

  see notes

Instructions

• 1 Place the chicken breasts between two sheets of baking paper.
  
  Pound the chicken down with a rolling pin until 1cm thick.
• 2 Place the chicken into a bowl.
  
  Add the olive oil, lemon juice, garlic and season with salt and pepper.
  
  Mix until combined.
• 3 Heat 1 tbsp olive oil in a frying pan over medium high heat.
  
  Cook the chicken in batches, for 2-3 minutes either side or until piping hot in
  the centre and cooked through.
  
  Chop into small pieces and set aside.
• 4 Prepare the Caesar salad dressing by placing all of the ingredients into a food
  processor and mixing on high speed for 20 seconds. Scrape down the sides of the
  bowl and mix for a further 20 seconds.
  
  If using a Thermomix - place all of the ingredients into the Thermomix bowl. Mix
  for 20 seconds, Speed 8. Scrape down the sides of the bowl. Mix for a further 10
  seconds.
• 5 Chop the cos lettuce and place into a large bowl.
  
  Cook the diced bacon in a frying pan over medium heat until crispy.
  
  Place onto a paper towel lined plate to remove any excess oil.
• 6 Bring a saucepan of water to the boil.
  
  Once boiling, turn the heat down to a simmer.
  
  Use a slotted spoon to gently place the eggs into the saucepan (do not drop the
  eggs into the saucepan as they will crack).
  
  Simmer for 12 minutes. Drain and then cover with cold water.
  
  Peel and cut into quarters, set aside.
• 7 Add the cooked chicken and crispy bacon to the bowl of chopped lettuce.
  
  Pour ½ cup of the Caesar dressing over and toss to coat. Add more if needed (the
  amount of dressing you'll need will depend on the size of the lettuce you've
  used).
  
  Note: The salad should be lightly coated but not dripping in dressing. Taste and
  add extra dressing if needed.
• 8 Place the salad into a serving bowl or dish. Top with the quartered boiled eggs
  and grated or shaved parmesan.
• 9 Just before serving, add the crunchy croutons.

Nutrition Info