Serves: 4
Prep: 20 mins + Marinating
Cook: 20 mins
Switch out your boring iceberg lettuce for some cos lettuce in your next Caesar Salad.
Iceberg lettuce sometimes feels too hard for a Caesar salad, but this chicken and cos lettuce version is the perfect lighter option.
Ingredients
2 chicken breast fillets, halved
1 1/3 cups buttermilk
1 ½ cups panko crumbs
½ cup grated parmesan
¼ cup olive oil
4 rashers streaky bacon, roughly chopped
2 baby cos, leaves separated
1 bunch broccolini, blanched
4 slices sourdough bread
4 eggs, soft boiled, halved
shaved parmesan, to serve
Dressing
1/3 cup buttermilk
¼ cup mayonnaise
¼ cup grated parmesan
1 lemon, juice
3 anchovies, chopped
2 cloves garlic, crushed
How to make Chicken & cos Caesar salad
Place chicken in a shallow dish. Season. Pour over buttermilk. Chill, covered, 15 mins.
Drain chicken and coat in combined crumbs and parmesan, pressing firmly. Chill.
In a large frying pan, heat 1 tbsp oil on high. Cook bacon 5-6 mins until crisp. Drain. In same pan, heat another 1 tbsp oil. Cook chicken 4-5 mins each side until cooked
through. Drain on paper towel and slice.
For the dressing in a jug, whisk all ingredients together.
Reserve smaller lettuce leaves and chop the rest. Combine in a large bowl with bacon and broccolini. Toss with dressing.
Brush bread with remaining oil. Chargrill 1-2 mins each side. Halve diagonally.
Arrange reserved leaves and toast around serving platter. Pile salad in centre, top with chicken, eggs and parmesan.
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