Chicken Caesar Salad - nearly!
- Preparation and cooking time
- Prep:
- Cook:
- 1 hour to marinate the chicken
- Easy
- Serves 2
Ingredients
- 2 Chicken Breasts, skinned and trimmed, each 125g
- 1 tablespoon Rice Bran oil
- sprigs of fresh Thyme
- 1 tablespoon Lemon Juice
- 1 garlic clove, remove skins, cut into slivers
- a pinch of sea salt
Croutons
- 2 Chicken Breasts, skinned and trimmed, each 125g
- 1 tablespoon Rice Bran oil
- sprigs of fresh Thyme
- 1 tablespoon Lemon Juice
- 1 garlic clove, remove skins, cut into slivers
- a pinch of sea salt
- 80 - 100 g Ciabatta bread cut into 1 inch chunks
- 1 tablespoon Rice Bran Oil
Dressing and the Salad
- 2 Chicken Breasts, skinned and trimmed, each 125g
- 1 tablespoon Rice Bran oil
- sprigs of fresh Thyme
- 1 tablespoon Lemon Juice
- 1 garlic clove, remove skins, cut into slivers
- a pinch of sea salt
- 80 - 100 g Ciabatta bread cut into 1 inch chunks
- 1 tablespoon Rice Bran Oil
- 2 tablespoons Lemon Juice
- 1 garlic clove, remove skins, crushed to a pulp
- a pinch mustard powder
- 1 tablespoon Rice Bran Oil
- any Lettuce leaves enough for two
Method
- STEP 1Mix the oil, thyme, lemon juice, garlic and salt in a bowl. Add the chicken stir well to coat evenly. Leave to marinade, 1 hr.
- STEP 2Preheat the oven 180 C. Spread the bread cubes in a single layer on a baking tray, then brush all over with the oil. Bake for about 10 mins until golden and crisp. At the same time cook the chicken on a baking tray lined with baking paper, cook for about 20 minutes. Leave for 5 mins to rest.
- STEP 3Meanwhile, put the lemon juice, garlic, mustard powder and the oil in a small bowl, stir together. Set aside.
- STEP 4To serve, roughly chop the lettuce and chicken, toss together, with the croutons and dressing. Spoon onto serving plates.
