The favourite of favourites, the emperor of chicken, the salad for salad haters... if you haven’t attempted to make a classic Ceasar salad yet, now’s your chance! You’re not going to believe how simple it is to do the whole thing yourself, from crunchy croutons to crispy bacon and tender chicken topped with fresh Parmesan cheese. Once you’ve got this baby down, soggy supermarket salads will be a distant memory.
parbaked mini baguette
(ContainsGluten,May contain traces of allergens)
(ContainsMilk,May contain traces of allergens)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, remove the rind and fat from the bacon. Cut the parbaked mini baguette into cubes, the chicken into strips and the tomato into wedges. Peel and crush the garlic, and juice the lemon. Coarsely slice the gem lettuce and flake the Parmesan cheese.
Place the bacon on one side of a lined oven tray. Place the cubes of the mini baguette on the other side of the tray. Drizzle with some olive oil and cook in the oven for 15-20 minutes, or until browned. Slice the bacon into strips.
Season the chicken breast strips with salt and pepper. Heat a greased chargrill pan over a medium-high heat and cook the chicken for 4 minutes on each side or until cooked through.
Meanwhile, to make the dressing combine the yoghurt, garlic, lemon juice, and some salt and pepper.
To assemble the salad toss the gem lettuce, chicken, tomato wedges, bacon and croutons in a large bowl. Drizzle with the dressing and top with the flaked Parmesan cheese.