BBQ Chicken & Bacon Caesar Salad
with Charred Lemony Veggies
- Eggs
- Milk
- Wheat
- Gluten
- Soy
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
Ingredients
1
Baby Cos Lettuce
100 g
Bacon
1 packet
Caesar Dressing
(Contains: Eggs, Milk)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1 packet
Green Beans
800 g
Half Chicken
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Aussie Spice Blend
1
Zucchini
Cooking Steps
Preheat the BBQ to a high heat. Drizzle the half chicken with olive oil, then season with the Aussie spice blend and a good pinch of salt and pepper. When the BBQ is hot, grill the chicken, skin side-down first, with the lid down, until charred and cooked through, 10-15 minutes each side. Transfer to a plate to rest. Cover to keep warm. No BBQ? Preheat oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the half chicken, skin side-down first, until browned, 4-5 minutes each side. Transfer to a lined oven tray and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, thickly slice the bake-at-home ciabatta. Brush each side of the ciabatta with olive oil, then season. Grill the ciabatta and bacon until golden, 3-5 minutes each side. Allow to cool slightly. No BBQ? Return frying pan to medium-high heat. Cook ciabatta and bacon until golden and warmed through, 2-4 minutes each side.
Thinly slice the zucchini into strips, lengthways. Trim the green beans. Cut the lemon in half. In a medium bowl, combine the prepped veggies with a drizzle of olive oil. Season, then toss to coat.
When the chicken has 10 minutes remaining, add the zucchini and green beans to the grill. Cook until tender, 3-5 minutes each side. Transfer to a medium bowl. Grill the lemon, cut side-down, until charred, 1-2 minutes. Transfer to the bowl with the veggies. No BBQ? Return frying pan to a medium-high heat. Cook veggies, tossing, until tender, 3-5 minutes. Transfer to a bowl. Return frying pan to high heat. Cook lemon, cut side-down, until charred, 1-2 minutes.
While the veggies are cooking, roughly chop the cos lettuce (see ingredients), ciabatta and bacon. Place in a large bowl, then top with the grated Parmesan cheese and Caesar dressing. Toss to combine and season to taste.
Cut the BBQ chicken in half. Squeeze the charred lemon over the chicken and veggies, tossing the veggies to coat. Bring the chicken, bacon Caesar salad and charred lemony veggies to the table. Serve with the dill & parsley mayonnaise.
