Chicken Caesar Style Salad
Serves 2 | with Serrano Crisps, Garlic Croutons and Avocado
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Mustard
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Celery
This Chicken Caesar Style Salad is delicious and so easy to make. With tender chicken, garlic croutons, Serrano crisps and avocado, this recipe is a simple way to make lunchtimes feel extra special.
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
2 slice(s)
Serrano Ham
2 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Avocado
240 grams
Diced British Chicken Breast
60 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
40 grams
Parmigiano Reggiano
(Contains: Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press). Tear the ciabatta into roughly 2cm chunks.
c) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil and season with salt and pepper. Scatter over the garlic, then toss to coat well.
d) When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
b) Pop the Serrano ham onto a separate baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins. Remove from the oven and set aside to cool.
c) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
d) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
a) Once the Serrano has cooled, break into bite-sized pieces.
b) In a large bowl, combine the ranch dressing, olive oil for the dressing (see pantry for amount) and three quarters of the Parmigiano Reggiano. Season with salt and pepper to taste.
c) Add the baby gem lettuce, chicken, avocado and croutons to the ranch dressing, then toss to coat.
d) Divide the dressed salad between 2 serving bowls and top with the Serrano ham crisps. Sprinkle over the remaining Parmigiano Reggiano to finish.
Enjoy!
