Try this easy chicken Caesar salad

• ½ loaf Woolworths Buckwheat Rye Sourdough,
• Olive oil
• 4 whole cloves garlic
• Sea salt and freshly ground black pepper, to taste
• 2 x 400 g packs Woolworths Mini Free Range Chicken Breasts
• 180 g bag Woolworths Cos Lettuce 
• 180 g bag Woolworths Crunchita™ Lettuce
• 6 free range eggs, soft-boiled
• 10 radishes, sliced
• 80 g Parmesan or hard cheese, grated

For the dressing:

• 1 clove garlic
• Salt, to taste
• 1 T Dijon mustard 
• 4-6 anchovies , finely chopped
• 10 g fresh dill, finely chopped
• 1 cup plain yoghurt 
• A squeeze of lemon juice

1. Preheat the oven to 200°C. Tear the bread into bite-sized pieces, then toss with the olive oil and garlic and season. Toast in the oven until golden and crunchy. Remove the garlic cloves. You can add to the dressing, if you like, or save and add to oil to make a garlic-infused oil.
2. Toss the chicken in olive oil and seasoning, then fry in batches for 5–10 minutes until golden and cooked through. Set aside.
3. To make the dressing, crush the garlic with a pinch of salt. Add the mustard and anchovies and combine, then fold through the dill, yoghurt and lemon juice.
4. Assemble the salad at the table starting with the lettuce, followed by the dressing, chicken, eggs, radishes and croutons. Finish with Parmesan to serve.

Serves 8

Preparation: 10 minutes

Cooking: 20 minutes

Inspired to whip up a smashing salad of your own?

SHOP SALAD INGREDIENTS