Chicken Caesar Salad

Coddle egg by covering egg with boiling water in a bowl and set aside for 10 minutes.

To make croutons, brush bread with 1 tsp of oil, season with salt & pepper and tear into small pieces. Heat a fry pan over medium heat and cook bread in pan until golden and crisp. Set aside.

Brush chicken fillets with 1 tsp oil, season with salt & pepper and cook in pan for 3-4 minutes each side until golden.

Whisk together remaining olive oil, lemon juice, sauce, garlic and coddled egg. Season with salt and pepper.

Place lettuce in two bowls and toss with dressing and parmesan.

Top with sliced chicken and croutons to serve.

Energy 1589.35 kJ

Calories 379.55 cal

Protein 38.60g

Fibre 1.36g

Fat 21.00g

Sat. Fat 4.27g

Carbs 8.32g

Sugar