Recipe

Chicken & cos caesar salad

This Caesar has plenty of hearty cos leaves and broccolini to complement the buttermilk dressing and delicious parmesan shavings.

Feb 02, 2016 1:29am
  • 20 mins preparation
  • 20 mins cooking
  • 15 mins marinating
  • Serves 4
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Ingredients

Chicken & cos caesar salad
  • 2 chicken breast fillets, halved
  • 1 1/3 cup buttermilk
  • 1 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmesan
  • 1/4 cup olive oil
  • 150 gram bacon, cubed
  • 2 baby cos, leaves separated
  • 1 bunch broccolini, blanched
  • 4 slice sourdough bread
  • 4 eggs, soft-boiled, halved
  • shaved parmesan to serve
Dressing
  • 1/3 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup grated parmesan
  • 1 lemon, juice
  • 3 anchovies, chopped
  • 2 clove garlic, crushed

Method

Chicken & cos caesar salad
  • 1
    Place chicken in shallow dish and season. Pour over buttermilk. Chill, covered, for 15 minutes.
  • 2
    Drain chicken, then coat in combined breadcrumbs and parmesan, pressing firmly. Chill.
  • 3
    In a large frying pan, heat 1 tablespoon oil on high. Cook bacon for 5-6 minutes until crisp. Drain. In same pan, heat another 1 tablespoon oil. Cook chicken for 4-5 minutes each side until cooked through. Drain and slice.
Dressing
  • 4
    In a jug, whisk all the ingredients together.
  • 5
    Reserve smaller lettuce leaves and chop the rest. Combine in a large bowl with bacon and broccolini. Toss with dressing.
  • 6
    Brush bread with remaining oil, then chargrill for 1-2 minutes each side. Halve diagonally.
  • 7
    Arrange reserved leaves and toast around serving platter. Pile salad in the centre, then top with chicken, eggs and parmesan.

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