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

Recipes+ - - Index -

2 slices white bread,

cut into cubes

1 ta­ble­spoon veg­etable

or olive oil

4 eggs, at room tem­per­a­ture 2 rash­ers ba­con, rind re­moved,

sliced

¼ cup re­duced-fat may­on­naise 1 ta­ble­spoon wa­ter

1 ta­ble­spoon white vine­gar 1 tea­spoon Worces­ter­shire

sauce

1 clove gar­lic, crushed

Few drops of red Tabasco sauce 2 baby cos, leaves sep­a­rated 1 cup shred­ded cooked

skin­less chicken

½ av­o­cado, sliced

1

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.

2

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.

3

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.

4

Com­bine let­tuce, chicken and av­o­cado in a large bowl. Add egg, ba­con and crou­tons to salad. Driz­zle with the may­on­naise dress­ing; toss to serve.

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