Chicken caesar salad with garlicky croutons
Poultry
30 Min
pretty easy
4 People
Rating starstarstarstarstar
A classic caesar salad with roasted chicken and the addition of grated beetroot. Topped with garlic croutons and boiled eggs.

Gluten friendly option - bread is replaced with 1/2 GF bread loaf.
1. Set oven to 220°C.
Heat a frypan (see notes) over medium-high heat. Rub chicken fillets with oil, salt and pepper. Cook for 3-4 minutes on each side. Finish cooking in the oven for a further 10 minutes.

2. Bring a saucepan of water to the boil. Add eggs and cook for 6 minutes. Rinse under running cold water. Peel when cool enough to handle.

3. Chop cos lettuce, halve cherry tomatoes and grate beetroot. Arrange on a serving platter.

4. Tear the bread rolls into bite-sized pieces. Toss with 1-2 tbsp olive oil, crushed garlic and salt. Spread on a lined oven tray and toast in the oven for 5 minutes.

5. Slice chicken, quarter eggs and add to a serving platter along with croutons and parmesan.
Combine aioli with 3 tbsp water and drizzle over salad to serve.

Notes:
Use an ovenproof frypan if you have one, alternatively transfer to an oven dish to roast.

Poach the eggs if preferred!

Gluten friendly option - bread is replaced with 1/2 GF bread loaf.
chicken breast fillet (skin on) 600g
eggs 4
baby cos lettuce 2-pack
cherry tomatoes 1/2 punnet
cooked beetroot 1 packet
long bread rolls 2
garlic 1 clove
shaved parmesan cheese 40g
garlic aioli mayonnaise 2 tubs

From your pantry:
olive + oil (for cooking), salt, pepper