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CHICKEN CAESAR SALAD




INGREDIENTS


DRESSING


- 2 small garlic cloves, minced

- 1 teaspoon chopped anchovies

- 2 tablespoons freshly squeezed lemon juice

- 1 teaspoon Dijon mustard

- 1 teaspoon Worcestershire sauce

- 1 cup mayonnaise (good quality whole egg)

- 1/2 cup freshly grated Parmigiano-Reggiano

- pinch of salt and pepper



CROUTONS


- 1 cup gluten free bread (any kind) diced

- 2 tablespoons of olive oil

- 1 tablespoon of nutritional yeast

- 1 tablespoon Italian seasoning

- pinch of salt and pepper


OR

- Pimp My Salad Croutons https://goodnessme.com.au/products/pimp-my-salad-gluten-free-cruotons?variant=41049565036735&currency=AUD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=CjwKCAiAlfqOBhAeEiwAYi43F4N770YzK7wobSlIAkJz0wK3UdoIxFTbhoYI-9X2aMf-k_jMpKRWJBoCg2YQAvD_BwE



SALAD

- 1/2 cup freshly grated Parmigiano-Reggiano

- 2 large bunches of cos lettuce (thoroughly washed)

- 3 boiled eggs (optional)


CHICKEN MARINADE

- 4 pieces of chicken thigh

- 2 small garlic cloves, minced

- 1 teaspoon dried basil

- 1 teaspoon dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon dried rosemary

- 1 teaspoon smokey paprika

- 1 teaspoon olive oil




METHOD


- To prepare the chicken marinade, combine all herbs + spices, olive oil and garlic in a large bowl. Once combined, add chicken pieces and combine until chicken is completely coated. Cover and let this sit for 30 minutes in the fridge.


- To prepare the dressing, in a medium bowl, whisk together the garlic, anchovies, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Cover and place in the fridge.


- To prepare the croutons (or for an easier option you can buy gluten free croutons) combine diced bread, olive oil, salt, pepper, nutritional yeast and Italian seasoning in a bowl. Stir to combine or until the bread is complete coated. Baked in the oven for 10 minutes at 160 degrees Celsius or until golden brown and then set aside to cool.


- In a cast iron grill pan over medium-high heat, add chicken to the grill pan in a single layer and cook until golden brown and cooked through (about 4-5 minutes per side).


- To prepare the salad, roughly dice cos lettuce and place in a bowl. Add your pre-made salad dressing and then stir until all the lettuce pieces are coated. Then add your grated cheese, boiled egg, croutons + grilled chicken.


- Serve immediately!

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