Chicken caesar salad with garlicky croutons

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.

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