Cheat's Chicken Caesar Style Salad
Serves 2 | with Garlic Croutons, Avocado and Serrano Crisps
This Cheat's Ceaser Style Salad is delicious and so easy to make. With precooked chicken slices, garlic croutons, Serrano crisps and avocado, this is a lunch you'll not want to share!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
2 slice(s)
Serrano Ham
2 unit(s)
Baby Gem Lettuce
1 unit(s)
Avocado
1 pack(s)
Cooked British Chicken Slices
60 grams
Ranch Dressing
(Contains Milk, Egg, Mustard)
40 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press). Tear the ciabatta into roughly 2cm chunks.
c) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil and season with salt and pepper. Scatter over the garlic, then toss to coat well.
d) When the oven is hot, bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
a) Meanwhile, pop the Serrano ham onto a separate baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins. Remove from the oven and set aside to cool.
b) While everything is in the oven, trim the baby gem, separate the leaves, then tear into bite-sized pieces.
c) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 2cm chunks.
d) Tear each cooked chicken slice in half lengthways. Once the Serrano has cooled, break into bite-sized pieces.
a) In a large bowl, combine the ranch dressing, olive oil for the dressing (see pantry for amount) and three-quarters of the Parmigiano Reggiano. Season with salt and pepper to taste.
b) Add the baby gem lettuce, chicken, avocado and croutons to the ranch dressing, then toss to coat.
c) Divide the dressed salad between 2 serving bowls and top with the Serrano ham pieces.
d) Sprinkle over the remaining Parmigiano Reggiano to finish.
Enjoy!
