Eight Bells

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Wednesday, August 30, 2006

Chicken Caesar Salad

Serves three. Why? So I can have it again the next day for lunch of course.

1 large skinless chicken breast, sliced
Marinade (any soy based chicken marinade will do)
1 Cos lettuce
6-8 rashers of bacon, chopped into 2-3cm squares
Anchovies (optional)
Parmesan cheese, finely sliced with a potato peeler
2 eggs
Croutons (we used thinly sliced baguette toasted in the oven)
Caesar salad dressing

Slice the chicken and marinate for an hour before starting to prepare the salad.
Cook and lightly brown the chicken in 2 batches in a hot pan with a little oil. At the same time fry the bacon till almost crisp.
When you are ready to eat poach your eggs and assemble.
We gave the anchovies a miss on this one although I did add some for my lunch the next day. With the bacon and the chicken there is a little too much going on for anchovies as well.


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