Grilled chicken Caesar salad
Course: Chicken Recipes, Salads RecipesServings
2
servingsPrep time
30
minutesCooking time
35
minutesCalories
380
kcal
Ingredients
- For the chicken:
300g chicken thighs
2 tbsp lemon juice
3 tbsp olive oil
A handful of rosemary and thyme leaves, chopped
1 tsp salt
- For the salad:
300g Romaine lettuce, chopped
3 pieces prosciutto
50g sourdough, roughly torn into chunks
1 tbsp olive oil
2 garlic cloves, crushed
1/3 cup grated parmesan
Black pepper
- For the dressing:
6 tbsp aioli
1/3 cup grated parmesan
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp lemon juice
Salt + pepper to taste
Directions
- Start by marinating your chicken thighs. Add the chicken, lemon juice, 2 tablespoons of olive oil, rosemary, thyme and 1 teaspoon of salt to a bowl and mix to coat the chicken. Pop in the fridge while you prep the rest of the salad.
- Get the oven to 180C and lay out the prosciutto on a lined tray. Bake for 10 mins, until crispy. Set aside to cool, then break into small pieces.
- In a small pan, add 1 tablespoon olive oil and the crushed garlic cloves. Add the sourdough chunks and cook, tossing, for 5 minutes until golden. Remove from the heat and set aside.
- Mix all the ingredients for the dressing in a small bowl then set aside.
- Get the lettuce, 1/3 cup of parm, prosciutto pieces, sourdough croutons and a good grind of black pepper into a large bowl.
- Set a small pan over medium heat. Add 1 tablespoon olive oil, then add the chicken. Cook for 6 minutes on each side, until charred and golden.
- Add the dressing to the salad bowl and toss to combine. Dish up on a serving plate, then slice the chicken and lay it on top. Finish with more black pepper and dig in!