Fire up the grill and whip up this chicken caesar salad recipe. It uses budget-friendly chicken breast, and comes together with a homemade caesar dressing.
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Combine the oil, lemon rind and garlic in a large bowl. Reserve 1 tbs of the oil mixture in a small bowl. Brush remaining oil mixture over the chicken and baby broccoli.
Heat a barbecue grill or chargrill on high. Cook the chicken and baby broccoli, turning, for 3-4 mins or until chicken is golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Cook the prosciutto on the grill for 1 min each side or until charred. Set aside to cool slightly. Tear into pieces.
Brush bread with the reserved oil mixture. Cook on the grill for 1 min each side or until lightly charred.
To make the caesar dressing, combine the anchovy, parmesan, lemon juice, oil and boiling water in a blender and blend until smooth. Season.
Thinly slice the chicken. Combine the lettuce, chicken, baby broccoli, egg and prosciutto in a large bowl. Drizzle with half the caesar dressing and gently toss to coat. Divide among serving plates. Season with pepper. Serve with bread and extra dressing.
COOK. STORE. SAVE.
Serve with... finely grated parmesan.
Lightly grill any leftover sourdough bread to make croutons. Tear into small pieces, then store in an airtight container at room temperature for up to 5 days.
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