Chicken Caesar is always a favourite, and found on the menu in most restaurants and cafes. This is our take, using nothing but nourishing, wholefood ingredients - even more of a reason to enjoy!
Preheat oven to 180 degrees celsius.
In a bowl add all of the crouton ingredients and mix well with fingers.
Roll the mixture into a ball and place between two pieces of baking paper. Roll with a rolling pin until its about 1/2 a centimeter thick.
Place on a wire rack and bake for approximately 15 minutes. Remove and cool.
Cut into small squares (approximately 1cm pieces) and return to the oven and cook for a further 5 minutes until they have started to brown slightly. Remove and set aside.
Place all of the dressing ingredients into a food processor and blitz until smooth. Set aside.
Place the eggs into a pot, and add water until the eggs are covered. Over a medium-high heat bring the water to a boil and from there, boil for a further 3 minutes. Set aside.
While the eggs are boiling, place two small chicken breasts (or one large one cut into two) in a bowl with the oil, salt, pepper and dried herbs. Rub the ingredients into the breasts and fry on each side until cooked through. Set aside.
Once the chicken has been removed from the fry pan, fry the shortcut bacon until crispy on both sides. Set aside and cut into small pieces.
Shred the kale and cos lettuce and place in a large bowl.
Add the bacon, shaved parmesan and dressing to the lettuce and stir through. Add the chicken, egg and croutons and season with extra salt and pepper if needed.
Serve salad on two plates and enjoy!
2 servings
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