Caesar Salad

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Ann Tigone
Ann Tigone @cook_2720503
Auckland, New Zealand

Keeping the components separate until serving means the texturescalation and tastes remain fresh! Easier to store too, since there's less to go mushy.

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Ingredients

45 mins
8 servings
  1. 200 gramsshaved (not powdered) parmesan cheese
  2. 4chicken breasts
  3. 500 gramsstreaky bacon
  4. 1/4red onion
  5. 2ripe avocados
  6. salt
  7. ground black pepper
  8. 1 tbspsweet thai chilli sauce
  9. 1 tbspsirracha hot sauce
  10. 1bottle of caesar dressing
  11. 2 tbsplime juice
  12. 1french bread stick
  13. 1 cupolive oil, extra virgin
  14. 2bags baby cos lettuce
  15. 4 largetomatoes

Cooking Instructions

45 mins
  1. 1

    Halve breadsticks lengthwise, and cover cut surfaces with oil and salt

  2. 2

    Grill bread in oven cut-side up until crispy

  3. 3

    Marinade chicken in oil, chilli sauce and sirracha, salt and pepper

  4. 4

    Grill chicken breasts until golden

  5. 5

    Finely chop red onion, tomatoes and avocado. Set in bowl with lime juice

  6. 6

    Lay out bacon strips under grill until crispy

  7. 7

    Slice grilled bread into croutons

  8. 8

    Chop or shred grilled chicken

  9. 9

    Add entire bottle of caesar dressing in with onions etc. Season with salt and pepper, and sirracha for a kick.

  10. 10

    Chop grilled bacon into small pieces and add to chicken

  11. 11

    On a plate, lay out the cos lettuce leaves, then a portion of chicken and bacon. Shaved parmesan goes next, followed by a scoop of the dressing. Finish with croutons!

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Written by

Ann Tigone
Ann Tigone @cook_2720503
on
Auckland, New Zealand
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