Chicken Caesar Salad

Recipe Chicken Caesar Salad


    • 4 bread slices, cut into squares
    • Cobram Estate Olive Oil Spray
    • 2 chicken breasts
    • 6 eggs
    • 6 rashers streaky bacon
    • 50g parmesan cheese, shaved
    • 3 baby cos lettuce
    • 1/2 cup Caesar dressing
    • Sea salt flakes and black pepper, to taste

      Serves 6 | Cooking time 25 mins


      1.  Preheat oven to 200°C (180°C fan-forced). Place bread on a baking tray, spray lightly with oil. Bake, turning once, for 6-7 mins or until bread is golden. Set aside.
      2. Spray frying pan with oil. Cook chicken over medium-high heat for 4-5 mins each side or until cooked through and lightly golden. Set aside to cool.
      3. Boil eggs for 8 mins. Meanwhile spray frying pan with oil and cook bacon over medium-high heat for 5-6 mins. Set aside.
      4. Slice chicken. Peel eggs and cut in half. Shave parmesan with a peeler. Arrange lettuce, chicken, eggs, bacon and croutons in a serving dish. Scatter parmesan, drizzle dressing and season.