Chicken Caesar Salad – a summer staple. Moist chicken, crispy bacon, buttery croutons and some baby cos, all dressed up in that deliciously tangy dressing. Here I’ve made it lighter by subbing in greek yogurt – something I always have on hand – and you really wouldn’t know the difference. The whole salad is so light and tasty, I swear I could eat it every day. And even better, it’s on the table in half an hour.
So the uni year is a week or two shy of ending, which is pretty shocking really. Next year I’ll be a third year, and the year after that I’ll be set loose into the big wide world.
Soon I’ll see whiteware ads on the TV with ‘no interest until 2015′ and I’ll be faced with the fact that life is actually creeping up on me.
Still, I thought the same thing when I headed to uni for the first time, and that hasn’t turned out so bad.
But closer than 2015, or even 2014 is our trip to Thailand. Which is coming up in three days shy of a month. Having booked the trip something like nine months in advance, it’s been a long time coming, and I’m so excited. What’s more, the assignments I have due in next week and the week after are speeding up time a little as I scramble to get the work done. So hopefully I’ll pop out on the other side of my Graphic Design Studies assignment and be faced with a holiday in two weeks time.
And ontop of uni work and holiday planning, I’m also product-demoing in supermarkets as much as possible. Emma and I have decided to go to Sydney in the summer to see The Lion King and catch up with our buddy Soph, so following my big splurge in South East Asia, and then Christmas, I’ll have to pull together enough cash to head over there as well. 100% worth it though.
Anyway, back to the salad. Customise it as you see fit – some chopped grapes, more cheese, dried cranberries, pancetta, boiled egg, anchovy fillets… whatever your heart desires!
Chicken Caesar Salad – Serves 4
Prep time: 10 mins Cook time: 20 mins
- 3 large chicken breasts, cut into strips no more than 2cm deep
- 2 tbs balsamic vinegar
- 2 tbs lemon juice
- 2 tbs olive oil
- 3 rashers bacon, diced
- 4 decent handfuls baby cos lettuce
- crusty bread, for croutons, cut into 1.5cm square peices
- 20g butter, melted
- Shaved parmesan cheese
- 1/2 cup light greek yogurt
- 2 tbs olive oil
- 2 tsp Worcestershire sauce
- 1 small clove of garlic, minced
- 2 tbs lemon juice
- 2 anchovy fillets, finely chopped
- good grind of salt and pepper
Preheat the oven to 180C, and pop a little oil in a large frypan over high heat. Chuck the chicken strips and balsamic, olive oil and lemon juice in a bowl, mixing around to combine. Season with salt and pepper. Grab a baking tray, and line with non-stick baking paper.
Once the pan has heated, lay as many chicken strips as you can in the pan (do it in batches of you need to). Leave it for one minute or so, until browned, then flip the chicken over to colour the other side quickly. Place the browned chicken on the prepared baking tray, and stick in the oven for 20mins to finish cooking while you prepare the rest of the salad.
Chop your bread for the croutons, and spread the cubes out over a second baking tray. Melt the butter in the microwave, then drizzle it over the bread, tossing to ensure every cube is coated. Give them a wee sprinkle with garlic powder or dried thyme, if you like.
Stick them in the oven with the chicken for about eight mins.
Stick the chopped bacon in a frying pan over high heat, and cook for 5-6mins until coloured and slightly crisp.
Combine all the dressing ingredients in a bowl, whisking to combine. Taste, and adjust the seasoning.
Arrange the lettuce on plates.
Once the chicken has finished cooking, pull it out of the oven, and when it’s cool enough to touch, slice it into strips. Nestle the chicken into the lettuce, then sprinkle over the bacon and a generous bunch of croutons. Top with a few tablespoons of the dressing and a decent amount of parmesan cheese.