Grilled Chicken Caeser Salad with Garlic & Lemon Panko Crumbs

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A fresh twist on a classic favourite, this Grilled Chicken Caesar Salad is loaded with flavour and texture. Juicy, perfectly seasoned grilled chicken sits atop crisp baby cos lettuce, creamy avocado, boiled eggs, crispy bacon, and a generous sprinkle of Parmesan.
Main Course
4
15 mins
20 mins
35 mins
Main Course
4
15 mins
20 mins
35 mins

Ingredients

\500 grams of chicken tenderloins
\1-2 tablespoons of olive oil
\1 teaspoon of paprika
\½ teaspoon of garlic powder
\½ teaspoon of dried oregano
\120 gram bag of baby cos lettuce leaves, or 2 baby cos lettuces, leaves washed
\½ cup of parmesan cheese, finely grated
\4 eggs, boiled and halved
\1 avocado, sliced
\4 pieces of streaky bacon, cooked and crumbled

Garlic & Lemon Panko Crumbs

\1 tablespoon of olive oil
\½ cup of panko breadcrumbs
\1 clove of garlic, minced
\½ lemon, zested

Caesar Dressing

\1 cup of mayonnaise
\½ cup of parmesan cheese, finely grated
\2 anchovies, (optional)
\2 cloves of garlic, minced
\1 teaspoon of dijon mustard
\1 teaspoon of Worcestershire sauce
\½ lemon, juiced
\lemon wedges, to serve

Instructions

  1. For the garlic and lemon panko crumbs, heat olive oil in a frying pan over medium heat. Add the panko crumbs, minced garlic and lemon zest, and season with salt and pepper. Cook while stirring for 2–3 minutes until golden brown and transfer to a bowl to cool.
  2. For the Caesar dressing, place all ingredients into a food processor, season with salt and pepper and blend briefly until smooth. Adjust lemon juice to taste.
  3. For the grilled chicken, heat a grill pan, frying pan or barbecue over medium high heat. Place the chicken tenderloins in a bowl or on a tray and drizzle with olive oil. Sprinkle over paprika, garlic powder and oregano, season with salt and pepper, and toss to coat. Place it in the hot pan and grill for 3–4 minutes each side, until cooked through and golden brown. Transfer to a plate to rest.
  4. To assemble the salad, place the cos lettuce leaves in a mixing bowl and drizzle with half of the dressing. Toss to coat and transfer to a large serving dish or individual plates. Sprinkle with grated parmesan and crumble bacon over top. Arrange avocado slices, grilled chicken and boiled egg halves on top and scatter over the garlic lemon panko crumbs. Serve immediately with lemon wedges and extra dressing on the side.

Notes

Tip: Leftover dressing can be stored in the fridge for up to 5 days. Contains egg, fish, dairy, and gluten. Recipe credit: Chelsea Shine

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