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Chicken:

Dressing:

Salad:

  • Cos lettuce 700 g
  • Croutons 250 g

Garnish:

  • Parmesan cheese, shavings 200 g
  1. Chicken:

    • Marinade the sliced chicken breast with oil and Knorr Chicken Stock Powder. This can be done maximum 2 days before the time.
    • Grill on each side over high heat, in a pan or charcoal grill for 2 minutes each side & finish off in the oven for an extra 5 minutes, this will retain moisture.
  2. Dressing:

    • Chop anchovies very fine & combine with garlic, Knorr Lime Seasoning, salt, pepper, Worcestershire sauce, finely grated parmesan cheese and Hellmann’s Real Mayonnaise.
  3. Salad:

    • In a large mixing bowl toss together salad leaves, croutons and grilled chicken while drizzling with Caesar dressing. All ingredients need to be well covered with dressing before serving as soon as possible.
  4. Garnish:

    • Prepare the parmesan shavings by using a potato peeler and add a few shavings after dressing the salad.
  5. Presentation:

    • Remember to shake the dressing before dressing the salad.