Chicken Ceaser Salad. Rub with the remaining garlic clove. A classic recipe for a reason, this chicken Caesar salad is delicious and satisfying. Crunchy romaine, creamy dressing, tender chicken and savoury cheese come together for a tasty favourite.

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The end of the day maceration often boost you over the edge and into a drive-thru window. But real, there are some really quick and easy recipes here to help you get a delicious and ideal meal on the table in no time.

Wash and lay out lettuce leaves on paper towels and pat dry. Add chicken, bacon bits, mozzarella cheese, green onions, and toss. In a large bowl, combine the first eight ingredients. You can cook Chicken Ceaser Salad using 19 ingredients or wanting. Here is how you cook it.

The main ingredient Chicken Ceaser Salad

Provide 2 of X cos lettuce or other large leaf lettuce.
Prepare 250 g of bacon (thinly diced).
You need of Crutons.
Provide 500 g of approx 2 X chicken breast (chopped into bite-sized pieces).
Provide 6 of anchovies (or table salt, if not using anchovies).
You need of Flaked Parmasen cheese (to dress at the end).
Provide of Cracked pepper.
Provide of For the poached eggs.
You need 4 of x eggs.
Provide 2 of x tbs butter.
You need of Cling/plastic/saran wrap.
Provide of For the Sauce.
Prepare 1 cup of whole-egg mayonnaise.
Prepare 1 of large garlic clove minced.
Provide 1/2 of lemon.
You need 1 tsp of Worcestershire sauce.
Prepare 1 tsp of Dijon mustard.
Provide 1/2 tsp of curry powder.
Prepare 30 ml of milk.

Just before serving, stir in lettuce, onion and carrot; toss to coat. Plowing through Life in the Country. Sprinkle both sides with salt and pepper. Use bacon fat remaining in skillet.

These recipes cook in about 20 minutes from begin to finish, and 12 strides. Get ready to keep up these recipes to get you through a lively back-to-school time!. Here is how you achieve it.

Chicken Ceaser Salad hint

Start by peeling the leaves off your lettuce. Trim thick stems, rinse thoroughly. Pat dry and place in fridge to harden..
In a flat pan, cook you bacon over a medium heat until it becomes crispy. The bacon will release grease, so avoid using too much oil to begin with. Stir intermittently. While your bacon is cookkng (approx 10 mins), mix the sauce ingredients together and set aside..
Remove your bacon, pat down, or leave in a strainer to try and remove oil. While down pan, or get a new pan for your chicken. Cook chicken over a low/medium heat for 15 minutes, depending on the size of your chicken pieces..
While your chicken is cooking, it's time to poach your eggs. Start by putting a pot of water on the stove to heat. Get a bowl (just a basic bowl), your butter, the eggs and some cling/plastic/saran wrap..
Start by laying a piece of plastic wrap in your bowl, large enough to cover/hang over the side of the bowl..
Grease the inside of this plastic wrap with butter..
Crack 1 egg into the plastic wrap. Pick-up plastic wrap on all sides, making sure the egg is contained. Pull all sides together, and spin closed. You should now have a raw egg wrapped in plastic wrap, sealed closed at the top. Repeat for remaining eggs..
Place eggs on boiling water for 4 minutes (runny) or 5 minutes (firm yolk). Before placing in the water, make sure the plastic wrap is joined well at the top, to prevent water getting in..
Drain the chicken pan of any built up chicken liquid. Turn heat to medium-high. Place sauce into you pan - if sauce is too thick, add some additional milk to it to loosen..
Add bacon and Anchovies to the chicken/sauce mixture. If you are not using anchovies, add salt to taste..
Pull out your lettuce and line a bowl or deep plate with lettuce leaves. When chicken sauce mixture is hot, add mixture to cover lettuce leaves in bowl..
Remove eggs from cling wrap and place 1 X egg on top of each bowl. Add croutons, cracked pepper and top with parmasen cheese..

Remove the skin from the chicken and set aside. Remove from the heat and leave the chicken in the warm pan to rest. While the chicken is cooking, make the salad. Add the chicken and toss to coat. Use a pastry brush to coat each side of the bread.