CHOPPED CHICKEN CAESAR
This week we are taking the classic caesar salad and switching it up. Making it fresh, full of life, tossed in a creamy dressing that requires no eggs! This is my "ultimate" caesar salad.
SERVES 4
INGREDIENTS
Serves 4
2 heads romaine lettuce
1 small red onion
1 lb brussels sprouts
1 bunch of kale
2 avocado
2 skin on chicken breasts
Kosher salt & cracked black pepper
Sourdough bread
8 slices pancetta or bacon
4 cloves of garlic (divided)
Olive oil
1 cup of parmesan cheese (try to buy the brick not pre-grated)
1/2 cup sour cream or greek yoghurt
1/4 cup milk
1 tsp Dijon mustard
1 tsp Worcestershire
1 tsp anchovy paste
2 tbsp red wine vinegar
DIRECTIONS
1. Grate parmesan cheese.
2. In a bowl whisk together 2 cloves of chopped garlic, 1 cup of parmesan, 1/2cup sour cream or greek yoghurt, 1/4 cup of milk, dijon, Worcestershire, anchovy paste and red wine vinegar. Season with cracked pepper and salt.
3. Salt chicken breasts horizontally in half to create four cutlets. Season liberally with salt and pepper.
4. In a non stick frying pan heat a tbsp of olive oil.
Sear chicken and allow skin to crisp up. Cook for 3-4 minutes per side depending on thickness.
5. In the same frying pan cook the bacon/pancetta until crispy. Dry on a paper towel and reserve tot he side.
6. Cut sourdough into crouton size bites.
7. In the same frying pan heat 2 tbsp of olive oil and 2 cloves of crushed garlic. Toss croutons in the oil and cook until golden brown and crispy.
8. Julienne romaine and kale.
9. Shave brussels sprouts and red onion.
10. Thinly slice avocado.
11. Thinly slice rested chicken breasts.
12. Toss the lettuces, onion and sprouts in the dressing.
13.Arrange on the bottom of a shallow bowl.
14. Top with crumbled pancetta, sourdough croutons, sliced chicken and sliced avocado. Season avocado with salt and enjoy!