Monday, December 21, 2009

Chicken Caesar Salad


2 chicken breast fillets
2 eggs
8 bacon rashers, rind removed, cut crossways into thin strips
2 baby cos lettuce, leaves separated, washed, dried
300ml Caesar salad dressing
40g Parmesan cheese, shaved

  1. Heat a non-stick frying pan over medium-high heat. Season chicken breasts with salt and pepper, add to pan and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest. Thinly slice across the grain. 
  2. Meanwhile, place the eggs in a small saucepan of cold water and bring to the boil, stirring often to create a whirlpool (to centre yolks). Reduce heat to low and gently simmer, uncovered, for 6 minutes (for medium boiled eggs). Drain and cool under cold running water. Peel and thinly slice.  
  3. Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp.
  4. Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon and shaved Parmesan cheese. Serve immediately.

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