Ideal for a lunch, light dinner, or starter, this Chicken Caesar Salad is a perfect choice for warm summer days. The combination of tender, grilled chicken, crisp Cos lettuce, and crunchy homemade croutons is complemented by a rich and creamy Caesar dressing.
Serves 4
4 free-range chicken breast fillets
2 tbsp olive oil
Salt, as needed
Black pepper, as needed
2 cloves of garlic, quartered
3 slices white bread, cubed
1 tbsp olive oil
25g butter
1 clove of garlic, crushed
1 Cos lettuce, washed
6 tbsp good Caesar salad dressing
Shavings of Parmesan cheese
Preparation Time: 1 hour 10 minutes. Cooking Time: 18 minutes.
1.Trim the chicken of any fat and place in a glass bowl with the olive oil, salt, pepper and garlic and leave to marinate for up to 1-2 hours.
2. Heat an AGA cast-iron griddle or frying pan on the boiling plate, hotplate on boiling setting or induction on high, for about 2 minutes until hot.
3. Remove the chicken breasts from the marinade and place them in the grill pan. Discard the garlic as this can burn.Cook for about 5 minutes until browning.
4. Transfer the pan to the simmering plate or reduce to simmering setting or medium on induction hob. Turn the chicken over and continue to cook for a further 8-10 minutes until cooked through.
5. Meanwhile, prepare the croutons. Heat the olive oil with the butter and garlic in a frying pan on the boiling plate, hotplate on boiling setting or induction hob on high. Add the cubes of bread and shake to coat with the garlicky mixture. Gently fry until golden.
6. Break the lettuce leaves into bite-size pieces and toss with the Caesar salad dressing.
7. Place in the salad bowl and serve topped with the warm, sliced chicken breasts. Garnish with the croûtons and shavings of Parmesan.
