Caesar salad with bbq chicken and parmesan dressing
Poultry
30 Min
very easy
4 People
Rating starstarstarstarstar
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.
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.
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