Chicken Caesar Salad
1 short French loaf
⅓ cup (80 ml) olive oil
1 t (5 ml) Ina Paarman’s Reduced Salt Garlic & Herb Seasoning
4 skinless, boneless chicken breast fillets
2 t (10 ml) Ina Paarman’s Chicken Spice
2 T (30 ml) olive oil
Adjust oven rack to middle position. Preheat the oven to 200°C.
Instead of cutting the bread into cubes, make crouton sticks.
Mix the olive oil with the Seasoning and toss lightly with the bread cubes or sticks. Bake open on a baking sheet lined with baking paper until golden and crispy – it will take about 10 – 12 minutes. Leave to cool.
Butterfly each breast by cutting lengthways into the thickest side of the fillet, making sure not to cut right through. Season and rub with oil. Preheat a cast iron griddle pan until smoking hot. Place the seasoned and oiled breasts on the griddle pan and press down to emphasise grill marks. Turn only when the first side is clearly marked, then turn and just sear the other side. Remove pan from the heat, cover with foil and allow chicken to cook for 5 minutes in the retained heat of the pan. Cut the chicken into 1 cm wide strips.
Use a potato peeler to ‘shave’ off paper thin curls of parmesan cheese. Drape the shavings over the handle of a wooden spoon to curl and dry out.
Tear the bigger cos leaves into bite-size pieces, leaving the small leaves intact. Place the greens and chicken strips in a large mixing bowl. Add the Dressing and toss lightly.
Divide the salad between 4 dinner plates. Add croutons and top with parmesan flakes.
Add avocado when in season.