Easy Chicken Caesar
SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 1961kJ; 27g fat (10g sat); 15g protein; 21g carbohydrate; 4g fibre a serve COST $3.45 a serve
2 slices white bread,
cut into cubes
1 tablespoon vegetable
or olive oil
4 eggs, at room temperature 2 rashers bacon, rind removed,
¼ cup reduced-fat mayonnaise 1 tablespoon water
1 tablespoon white vinegar 1 teaspoon Worcestershire
1 clove garlic, crushed
Few drops of red Tabasco sauce 2 baby cos, leaves separated 1 cup shredded cooked
½ avocado, sliced
Preheat oven to 180ºC/160ºC fan-forced. Place bread on an oven tray. Drizzle with oil; toss to combine. Bake for 7 minutes or until crisp and golden brown.
Meanwhile, place eggs in a small saucepan. Cover with cold water; bring to the boil over high heat, stirring (this helps centre the yolks). Cook for 4 minutes. Refresh under cold running water. Peel; quarter.
Heat a small frying pan over high heat. Cook and stir bacon for 1 minute or until browned. Whisk mayonnaise, the water, vinegar, Worcestershire sauce, garlic and Tabasco sauce in a bowl.
Combine lettuce, chicken and avocado in a large bowl. Add egg, bacon and croutons to salad. Drizzle with the mayonnaise dressing; toss to serve.