Name: Cajun chicken caesar salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 small_piece (75g) french bread stick; 20 gram butter, melted; 1 tablespoon fresh flat-leaf parsley, finely chopped; 2 tablespoon olive oil; 4 slice (60g) prosciutto; 600 gram chicken breast fillets; 2 teaspoon cajun spice mix; 1 (180g) baby cos lettuce, leaves separated; 1/2 cup (40g) shaved parmesan cheese caesar dressing; 1 egg; 1 clove garlic, quartered; 2 tablespoon lemon juice; 1/2 teaspoon dijon mustard; 5 drained anchovy fillets; 2/3 cup (160ml) olive oil

Ingredients

1/2 small_piece (75g) french bread stick

20 gram butter, melted

1 tablespoon fresh flat-leaf parsley, finely chopped

2 tablespoon olive oil

4 slice (60g) prosciutto

600 gram chicken breast fillets

2 teaspoon cajun spice mix

1 (180g) baby cos lettuce, leaves separated

1/2 cup (40g) shaved parmesan cheese caesar dressing

1 egg

1 clove garlic, quartered

2 tablespoon lemon juice

1/2 teaspoon dijon mustard

5 drained anchovy fillets

2/3 cup (160ml) olive oil

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Break bread into pieces, combine bread, butter, parsley and half the oil in medium bowl. Place bread pieces, in single layer, on oiled oven tray, toast about 10 minutes.

3.Meanwhile, make caesar dressing. Blend or process egg, garlic, juice, mustard and anchovy until smooth. With motor operating, add oil in a thin steady stream, process until dressing thickens slightly.

4.Cook prosciutto in heated large frying pan until crisp. Drain on absorbent paper, cool. Break prosciutto into pieces.

5.Combine chicken, spice mix and remaining oil in medium bowl, cook chicken in same heated pan until cooked. Cover chicken, stand 5 minutes then shred coarsely.

6.Combine chicken, prosciutto, toast and remaining ingredients in large bowl. Drizzle with dressing.

Women's Weekly Food

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Ingredients

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