Chicken Cae­sar salad on the bar­bie

A favourite clas­sic salad gets a crunchy twist.

The Invercargill Eye - - COMMUNITY COOKBOOK - Tip:

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.

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! my­food­

Look good? You’ll love our My BBQ Bag! my­food­

Chicken Cae­sar salad with fo­cac­cia crou­tons and mush­rooms.

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