lizs84
Full Member
Thought I'd share my recipe for an almost free (using one Hexa and Hexb) chicken abd bacon Caesar salad. It's so delicious and a great lunch dish.
This serves 4 and is less than 1 syn each using the bread as a Hexb and the Parmesan as a Hexa
4 wholemeal rolls
Frylight
2 skinless, boneless chicken breasts
8 rashers bacon, all fat removed
1 large romaine lettuce, leaves separated
[For the dressing]
1 garlic clove
2 anchovies from a tin
54g Parmesan cheese, grated
54g Parmesan cheese, shaved into strips with a vegetable peeler
5 tbsp extra light mayonnaise
1 tbsp white wine vinegar
Heat oven to 200C. Tear the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and spray with frylight. Season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.
Spray chicken breasts with Frylight, season. Place pan (I use my griddle pan and finish them in the oven) over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 minutes. Turn the chicken, then cook for 4 minutes more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear. Cook the bacon until crispy.
Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash the anchovies with a fork against the side of a small bowl. Mix the grated parmesan with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsp water to thin it.
Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and cut the bacon into slices and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken, bacon and croutons, the cheese shavings then drizzle with the remaining dressing. Serve straight away.
Yum!
Liz
X
This serves 4 and is less than 1 syn each using the bread as a Hexb and the Parmesan as a Hexa
4 wholemeal rolls
Frylight
2 skinless, boneless chicken breasts
8 rashers bacon, all fat removed
1 large romaine lettuce, leaves separated
[For the dressing]
1 garlic clove
2 anchovies from a tin
54g Parmesan cheese, grated
54g Parmesan cheese, shaved into strips with a vegetable peeler
5 tbsp extra light mayonnaise
1 tbsp white wine vinegar
Heat oven to 200C. Tear the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and spray with frylight. Season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 minutes, turning the croutons a few times during cooking so they brown evenly.
Spray chicken breasts with Frylight, season. Place pan (I use my griddle pan and finish them in the oven) over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 minutes. Turn the chicken, then cook for 4 minutes more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear. Cook the bacon until crispy.
Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash the anchovies with a fork against the side of a small bowl. Mix the grated parmesan with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsp water to thin it.
Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and cut the bacon into slices and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken, bacon and croutons, the cheese shavings then drizzle with the remaining dressing. Serve straight away.
Yum!
Liz
X
