Any chicken you purchase in Australia is grown locally by Australian farmers.
Chicken Caesar Salad
Type: Salad
Cut: Breast Pieces
Style: Western
Ingredients
2 chicken breast fillets
1 clove garlic, crushed
salt and pepper
2 teaspoons olive oil
1 tablespoon lemon juice
1 Cos lettuce
Dressing
2 anchovy fillets
4 tablespoons olive oil
2 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 poached egg
A pinch of dry mustard
1 teaspoon Worcestershire sauce
1cup garlic croutons
1/4cup grated Parmesan cheese
Shaved Parmesan cheese to garnish
Instructions
Trim the chicken fillets. Mix together the garlic, salt, pepper, oil and lemon juice. Cover and marinate the chicken for 30 – 60 minutes in the refrigerator.
In a pan, sear the fillets one minute on each side, then on a lower heat cook 3 minutes each side. Remove and rest for 5 minutes before cutting into 1/2cm slices on the diagonal.
Separate the leaves of the cos lettuce, discard outer leaves and wash well. Drain and dry. Cut leaves into bite-sized pieces.
Place the anchovy in base of the salad bowl and mash with the back of a fork while the oil is being added. Gradually add the lemon juice while beating, and sprinkle in the salt and pepper. Add the mustard and Worcestershire sauce.
Add the cos lettuce leaves; toss to coat lightly with dressing while sprinkling over the grated Parmesan cheese. Toss in the chicken and croutons. Top with poached egg. Garnish with shaved Parmesan cheese. Serve immediately.
Serves 5