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Chicken Caesar Salad with a Contemporary Twist
- Annie des Forges
- May 31
- 2 min read
Chicken Caesar Salad with a Contemporary Twist
How to Make
INGREDIENTS & METHOD FOR 4
3 x chicken breasts, butterfly and boil them for 5-10 mins until cooked through in a deep frying pan with salted water, half an onion, a handful of fresh thyme and a clove of garlic then shred or slice
200g frozen edamame beans, boil in salted water
100g kale cooked and wilted with the edamame beans
BLITZ CEASAR SAUCE TOGETHER IN A BLENDER
300ml creme fraiche
1 x lemon
3 x anchovies (tinned) or to taste
1 x 50g curly parsley
3 red radish to slice and garnish over
CROUTONS
Large cubed sourdough bread
Olive Oil
Malden Salt
Place other cubes of sourdough bread covered with oil and salt flakes and put in a low oven at 130 to dry out for 20 mins or until crunchy and golden
Once all your ingredients are cooked and prepared you can start to build your chicken Caesar salad, folding your chicken pieces through the sauce or pour over afterwards.
Layer the greens, the chicken, the croutons and some lemon wedges onto a platter and garnish with fresh herbs or edible flowers from the garden and serve.
If you have any questions email annie@thetablebruton.com.
07834 487381.
Enjoy!
Recipe by Annie des Forges from The Table Bruton. Find more of her recipes here.
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