Chicken Caesar Salad with Croutons & Fried Egg (Optional)
- Prep time: 25 minutes
- Calories: 815
- 2 of Chicken Breast (skin on)
- 1 150g Pack of Middle Speck Bacon
- 1 of Focaccia Panini
- 1 of Baby Cos Lettuce
- 70 g of Caesar Salad Dressing
- 40 g of Parmesan (Shaved)
- 1 Small Bunch of Chives
- 2 of Egg (pantry)
- 1 of Lebanese Cucumber
- 1 Stalk of Celery
Cook Chicken:Preheat oven to 200°C. Pat chicken dry with paper towel. Heat a frypan over medium high heat and add the chicken, skin side down, cooking for 4 minutes until browned. Flip and cook a further minute, place chicken on a lined baking tray and cook for a further 15 minutes in the oven.
Prepare Remaining Ingredients:Cut panini into 11⁄2 cm cubes. Cut bacon into 5 mm lardons. Roughly tear lettuce leaves. Finely chop chives. Medium dice cucumber. Trim celery and slice on slight angle.
Cook Bacon & Croutons:Heat the same frypan used for chicken over medium-high heat. Add bacon and cook for 3 minutes, stirring regularly. Add panini cubes and continue cooking a further 5 minutes, until bread has browned and bacon has crisped up. Set aside and wipe out pan.
Fry Egg (Optional):In the same frypan, heat a little more oil on low-medium. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up or to your liking), 3-5 minutes, or until the whites are set and no longer translucent.
Combine Ingredients:Slice the cooked chicken to your liking. In a large bowl combine lettuce, celery, chives, cucumber, parmesan, caesar dressing and toss well to coat.
You Plate It:Divide salad between plates and top with bacon, croutons and a fried egg (optional) and any remaining chives. Enjoy!