Chicken
This clever chicken Caesar salad achieves all the crunch and flavour of the classic, just with a few weeknight-friendly shortcuts. We've substituted croutons for a delicious toasted herby crumb and boosted the dressing by swapping the traditional anchovies for fish sauce. The result is a fast and flavour-packed rendition you'll keep coming back to.
Place chicken in a bowl and sprinkle with ½ the Italian Kitchen Herbs. Season with salt and set aside at room temperature while you prepare the herby crumbs.
Combine panko breadcrumbs, remaining Italian Kitchen Herbs and ½ the oil and a pinch of salt in a bowl. Using clean hands, mix to completely coat breadcrumbs. Place breadcrumbs in a non-stick frypan over medium heat and cook, stirring regularly, for 3 minutes or until golden and crisp. Remove from pan and transfer to a bowl. Wipe out pan.
Heat remaining oil in frypan over medium heat. Add chicken and cook, turning once, for 13–15 minutes or until just cooked through. Remove from pan and set aside to rest for 5 minutes while you continue with step 4.
While chicken is resting, pull kale leaves from their stems and tear into bite-sized pieces. Place in a large bowl. Tear lettuce leaves into bite-sized pieces and add to bowl with kale.
Zest and juice lemon. Combine lemon juice and zest, mustard, fish sauce and aioli in a bowl. Season with pepper and stir to combine.
Toss kale and lettuce in a bowl with the parmesan and 3⁄4 of the dressing. Season with freshly cracked black pepper and divide between serving bowls. Slice chicken and divide between bowls. Spoon over remaining dressing and sprinkle with herby breadcrumbs to serve.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
