Caesar salad with bbq chicken and parmesan dressing

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).

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