Chicken ceasar salad
Ingredients
½ a large baguette cut into 2cm cubes
Olive oil
Olive oil cooking spray
200g RSPCA Approved ham, sliced and cut into ½ cm strips
1 large cos lettuce, cut into 3cm lengths
2 RSPCA Approved chicken breasts, approx. 400g
6 RSPCA Approved eggs
Dressing
3 RSPCA Approved eggs yolks
2 tablespoons Dijon mustard
2 garlic gloves, roughly chopped
2 tablespoons of red wine vinegar
¾ cup of olive oil
Lightly oil chicken and season with salt and pepper. Cook on hot BBQ or fry pan for 5 minutes on each side, until cooked through. Cover and rest for 5-10 minutes and then slice. Cook eggs until hard boiled. Cool in cold water. Peel and slice. Preheat oven to 220°C. Spray baguette pieces with olive oil spray and season with salt and pepper. Bake for 5-10 minutes to golden and then cool. Put eggs yolks, mustard, garlic and vinegar into a food processor and blend quickly. Add oil in small lots to thicken the mixture. Season with salt and pepper. Refrigerate until required. Place lettuce into a bowl or platter. Add chicken, ham, eggs and baguette pieces. Drizzle with Caesar dressing.
