Chicken
Caesar salad is given a seasonal upgrade with the addition of spring vegetables. Tender asparagus and fragrant fennel bring freshness to crispy bacon and a quick-fix dressing for a clever midweek take on the cafe classic.
Place 1 litre (4 cups) salted water in a saucepan over high heat and bring to the boil. Add asparagus and cook for 2–3 minutes or until tender. Remove with tongs and rinse under cold water. Reduce heat to medium, add chicken and cook for 12 minutes or until just cooked through. Remove chicken and set aside to cool.
Chop bacon into lardons and place in a frypan over medium heat with 30ml (1½ tablespoons) water. Cook for 8 minutes or until the water has evaporated and bacon is crisp and golden. Set aside on paper towel.
Zest and juice lemon and crush garlic. Place in a bowl with mustard, mayonnaise and fish sauce and mix to combine.
Wash lettuces and separate leaves. Finely chop spring onions and slice fennel, reserving fennel fronds.
Once cooled, use your fingers or two forks to shred chicken.
Place chicken, bacon, lettuce, spring onion, fennel and asparagus in a bowl. Season with sea salt and ½ teaspoon cracked black pepper and toss to combine. Spoon over dressing and top with reserved fennel fronds and parmesan 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
