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The Recipes Centre

Caesar Salad With Lemon Chicken



1 tbs olive oil

1 lemon, juiced

salt and ground black pepper

400g skinless chicken breast fillets

1/2 think baguette (about 30 cm long), thinly sliced crossways

olive oil cooking spray

100g sliced pancetta

2 baby or 1 large Cos lettuce, leaves separated and chilled

1/3 cup Caesar salad dressing

2 hard-boiled eggs, peeled and quartered lengthways

75g parmesan cheese, shaved



  1. Preheat oven to 180 degrees C. Preheat a char-grill or barbecue plate on medium-high heat.

  2. Place oil, lemon juice and salt and pepper to taste in a medium shallow dish.  Mix well to combine. Add chicken and turn to coat in lemon mixture. Cover and refrigerate for 20 minutes to marinate (or longer if possible).

  3. Evenly spray sliced baguette with oil spray.  Place in a single layer on a baking tray and bake for 4-5 minutes on each side until golden. Set aside.

  4. Char-grill or barbecue pancetta for 2 minutes on each side until crispy.  Transfer to a plate lined with paper towel.  Char-grill or barbecue chicken for 4-5 minutes on each side until just cooked through.  Transfer to a plate, cover with foil and leave to cool slightly.

  5. Roughly chop pancetta and diagonally slice chicken breasts into 1/2 cm thick slices.  Place into a large bowl.  Add baguette and lettuce.  Drizzle with Caesar salad dressing, season with salt and pepper to taste and gently toss to combine.  Top with boiled eggs and parmesan and serve immediately.


Serves: 4

Preparation: 25 minutes (+marinating time)

Cooking: 12-15 minutes


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