GLUTEN FREE CHICKEN CAESAR SALAD
Main course for 2 people
Executive Chef of Radisson Blu Hotel Athlone, Dean Diplock cooked up this tasty dish on Sunday AM TV3 on 01/10/2017. The main course dish is quick to make and easy to follow.
Ingredients
- 2 Chicken Breast Supreme (190-200g)
- 1 Cos Lettuce (washed and leaves separated)
- 1 Leek Leaf (blanched)
- 50g Parmesan Cheese
- 100g Sun Blushed Tomatoes
- 20g Fresh Basil Leaves
- 1 packet Scratch My Pork pork crackling
- 25ml Rapeseed Oil
- Salt
- Pepper
Method
- Trim the chicken breasts, cut a slit into the breasts and stuff with tomato and basil
- Heat a pan, add the oil and fry the chicken breasts skin side down until golden brown
- Turn over and seal the other side. Season the skin side which is now up and place in a hot oven 180
- Cook until probed to at least 74C
- While the chicken is cooking, rinse the lettuce and separate the leaves
- Gather them into two bunches from smallest to largest leaves and wrap with a strip of the blanched leek leaf and trim
- Place the lettuce bunch in a shallow salad bowl and dress the salad dressing shown below
- Cut the cooked breast in half to show the stuffing and finish with Parmesan cheese
- Garnish with pork scratchings cut to crouton size
Ingredients
- 2 Chicken Breast Supreme (190-200g)
- 1 Cos Lettuce (washed and leaves separated)
- 1 Leek Leaf (blanched)
- 50g Parmesan Cheese
- 100g Sun Blushed Tomatoes
- 20g Fresh Basil Leaves
- 1 packet Scratch My Pork pork crackling
- 25ml Rapeseed Oil
- Salt
- Pepper
Simple Caesar Dressing
- 20g Parmesan Cheese (finely grated)
- 125ml Mayonnaise
- 4 single Anchovy Fillets (finely mashed)
- 1 clove Crushed Garlic
- 1 tbsp White Wine Vinegar
- 70ml Water
- 1 tsp Castor Sugar
In a blending bowl, mix the mayonnaise, anchovy, garlic, water, vinegar and sugar with a stick blender to create the dressing.
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