Chicken
Fresh and crispy summer style Caesar salad with delicious garlic croutons and parmesan dressing, served with barbecue paprika chicken.
Gluten friendly option - bread is replaced with GF bread.
Gluten friendly option - bread is replaced with GF bread.
1. Grate 35g parmesan and blend together with 1/2 cup mayonnaise, 1 crushed garlic clove and 1-2 tbsp water using a stick mixer or processor. Set aside in the fridge until serving.
2. Rinse and slice lettuce leaves, slice avocado, cucumber and radishes. Arrange on a serving platter.
3. Tear bread into bite-sized pieces. Scrunch together with 1-2 tbsp oil, salt and 1 crushed garlic clove (optional). Cook in a heated frypan, stirring until golden and crunchy. Remove from pan and set aside.
4. Halve and rub chicken with 1 tbsp oil, 1 tsp paprika, salt and pepper. Reheat frypan and cook chicken over high heat for 4-5 minutes on each side, alternatively cook on the barbecue until cooked through.
5. Top salad with croutons. Serve with barbecued chicken and some shaved parmesan (optional).
Notes:
Make the croutons on the barbecue! Slice bread, brush/spray with oil and grill until golden and crunchy. Set aside and tear into bite-sized pieces.
Check out our Facebook ‘tip of the week’ video on how to make your own mayonnaise!
Gluten friendly option - bread is replaced with GF bread.
2. Rinse and slice lettuce leaves, slice avocado, cucumber and radishes. Arrange on a serving platter.
3. Tear bread into bite-sized pieces. Scrunch together with 1-2 tbsp oil, salt and 1 crushed garlic clove (optional). Cook in a heated frypan, stirring until golden and crunchy. Remove from pan and set aside.
4. Halve and rub chicken with 1 tbsp oil, 1 tsp paprika, salt and pepper. Reheat frypan and cook chicken over high heat for 4-5 minutes on each side, alternatively cook on the barbecue until cooked through.
5. Top salad with croutons. Serve with barbecued chicken and some shaved parmesan (optional).
Notes:
Make the croutons on the barbecue! Slice bread, brush/spray with oil and grill until golden and crunchy. Set aside and tear into bite-sized pieces.
Check out our Facebook ‘tip of the week’ video on how to make your own mayonnaise!
Gluten friendly option - bread is replaced with GF bread.
parmesan cheese 50g
garlic 2 cloves
baby cos lettuce 1
avocado 1
continental cucumber 1/2
radishes 1/3 bunch
ciabatta rolls 2-pack
chicken thigh fillets 600g
From your pantry:
oil (for cooking), salt, pepper, mayonnaise (or natural yoghurt), ground paprika
garlic 2 cloves
baby cos lettuce 1
avocado 1
continental cucumber 1/2
radishes 1/3 bunch
ciabatta rolls 2-pack
chicken thigh fillets 600g
From your pantry:
oil (for cooking), salt, pepper, mayonnaise (or natural yoghurt), ground paprika
