Chicken Caesar salad on the barbie 2 tablespoons butter, softened
A favourite classic salad gets a crunchy twist.
CHICKEN CAESAR SALAD WITH FOCACCIA CROUTONS AND MUSHROOMS
Ready in: 30 minutes Prep: 15 minutes Cook: 15 minutes Serves: 4 people
Chicken Caesar Salad
600g skinless, boneless chicken breasts
1 tablespoon Caesar spice mix (see recipe below)* 300g focaccia bread 1 Lebanese cucumber 1 cos lettuce 70g parmesan cheese 150g Caesar dressing (storebought)
*Caesar spice mix 1 teaspoon oregano teaspoon garlic powder teaspoon onion powder 1 teaspoon paprika
Mushrooms 250g Portobello mushrooms
Preheat barbecue grill and hot plate to medium.
Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Toss with Caesar spice mix and a drizzle of oil. Season and set aside.
Dice focaccia into 3cm croutons and set aside to barbecue.
Remove stems from mushrooms, place on a tray, topside-down and season. Spread butter evenly over mushrooms. Drizzle with oil and set aside.
Cook chicken on barbecue grill for about 3 minutes each side, or until cooked through. Set aside, covered, to rest.
While chicken cooks, cook mushrooms on barbecue hot plate, top-side-down (cook this side only), for about 6 minutes, until tender. Set aside.
While mushrooms cook, drizzle bread with a little oil and place on barbecue hot plate. Cook for about 3 minutes, tossing often to avoid burning, until crispy and golden.
While chicken rests, dice cucumber 2cm, roughly chop lettuce and shave parmesan. Place in a large bowl, along with grilled croutons and Caesar dressing. Toss to combine and season with plenty of freshly ground pepper.
Slice chicken thinly against the grain.
To serve, divide Caesar salad between plates and top with chicken. Serve mushrooms on the side.
Tip: You’ll only need to cook the mushrooms with the top side (the lighter side) on the grill, otherwise all the delicious butter will run off! myfoodbag.co.nz