Spiced Chicken, Bacon & Avocado Caesar Style Salad
with Roasted Potatoes and Homemade Croutons
Pairing chicken breast with streaky bacon rashers, this indulgent Spiced Chicken, Bacon & Avocado Caesar Style Salad brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
4 rasher(s)
British Streaky Bacon
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
2 unit(s)
British Chicken Breasts
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Baby Cucumber
1 unit(s)
Avocado
1 unit(s)
Lemon
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
10 grams
Dijon Mustard
(Contains: Mustard, Sulphites)
40 grams
Grated Hard Italian Style Cheese
(Contains: Egg, Milk)
Not included in your delivery
1 tbsp
Plain Flour
1 tbsp
Honey
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, lay the bacon in a single layer onto one side of a lined baking tray.
Tear the ciabatta into roughly 2cm chunks and pop them onto the other side of the bacon tray. Drizzle the ciabatta with oil, season with salt and pepper and toss to coat.
Bake the croutons and bacon on the middle shelf until golden and crispy,10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, remove from the oven and set aside.
Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Put the Central American style spice mix and flour (see pantry for amount) in a bowl with a good pinch of salt and some pepper and mix together.
Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, drizzle over the honey (see pantry for amount), turn to coat then transfer the chicken to a clean board. Cover with foil and allow to rest.
Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks. Cut the lemon into wedges.
In a large bowl, combine the aioli, Dijon mustard, hard Italian style cheese and olive oil for the dressing (see pantry for amount).
Squeeze in the juice from half the lemon, season with salt and pepper, then mix together well.
When everything's ready, add the lettuce, cucumber, avocado, croutons and potatoes to the bowl of dressing and toss together.
Taste and season with more lemon juice, salt and pepper if needed, then share the salad between your serving bowls.
Slice the chicken widthways and lay it on top of the salad along with the crispy bacon.
Serve any remaining lemon wedges on the side for squeezing over.
Enjoy!
