Caesar Salad With Lemon Chicken
tbs olive oil
1 lemon, juiced
salt and ground
chicken breast fillets
baguette (about 30 cm long), thinly sliced crossways
olive oil cooking
2 baby or 1 large
Cos lettuce, leaves separated and chilled
1/3 cup Caesar
eggs, peeled and quartered lengthways
to 180 degrees C. Preheat a char-grill or barbecue plate
on medium-high heat.
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).
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.
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
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.
minutes (+marinating time)