CHICKEN CAESAR SALAD
Ready in 30 minutes
600g chicken breasts
Caesar spice mix (1 teaspoon sweet paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon dried oregano)
300g focaccia bread
1 Lebanese cucumber
1 cos lettuce
1 pack Parmesan cheese
150g Caesar salad dressing
1 punnet Portobello mushrooms
2 tablespoons butter, softened
2 cloves garlic, minced
Prep chicken: Preheat barbecue grill and hot plate to medium. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Toss with Caesar spice mix and a drizzle of oil. Season and set aside.
Prep croutons and mushrooms: Dice focaccia into 3cm croutons. Remove stems from mushrooms, place on a tray, top-side-down and season. Combine butter and garlic in a small bowl. Spread evenly over mushrooms and drizzle with oil.
Cook chicken: Cook chicken on barbecue grill for about 3 minutes each side, or until cooked through. Rest, covered. Cook mushrooms on barbecue hot plate, top-side-down (cook this side only), for about 6 minutes, until tender.
Cook croutons: Drizzle bread with oil and place on barbecue hot plate. Cook for about 3 minutes, tossing often to avoid burning, until crispy and golden.
Prep salad: Dice cucumber 2cm, roughly chop lettuce and shave Parmesan. Place in a large bowl with grilled croutons and Caesar salad dressing. Toss to combine and season with plenty of freshly ground pepper. Slice chicken thinly against the grain.
Serve Caesar salad on plates and top with chicken. Serve mushrooms on the side.