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The new chicken Caesar

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1⁄2 x 450g loaf ciabatta, thinly sliced
  • 4 rashers streaky bacon
  • 4 small chicken breast fillets
  • 1/2 cup Greek-style yoghurt
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 red baby cos lettuces, leaves separated
  • 1 Lebanese cucumber, halved, sliced diagonally
  • 2 stalks celery, sliced diagonally
  • 200g green seedless grapes, halved
  • 1/4 cup pecans, roughly chopped
  • 3 hard-boiled eggs, diced


  • 1
    Heat a chargrill pan or barbecue grill on medium-high heat. Combine oil and garlic in a bowl. Brush over both sides of bread. Cook bread and bacon for 1 minute each side or until charred. Transfer to a tray. Roughly tear bacon.
  • 2
    Add chicken to pan. Cook for 6 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Set aside for 5 minutes. Slice thickly.
  • 3
    Meanwhile, combine yoghurt, lemon juice and chopped parsley in a bowl. Season with pepper.
  • 4
    Arrange lettuce, chicken, bread, bacon, cucumber, celery, grapes and pecans on a platter. Drizzle with dressing and sprinkle with egg. Serve.

Source: taste.com.au


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