Barbecue chicken Caesar salad recipe
A twist on classic Caesar salad with mozzarella, Dijon mustard and coconut oil. You could also cook the chicken on a griddle pan rather than a barbecue.
Ingredients
- 4 chicken breasts
- 2 tbsp melted coconut oil/ghee/butter
- 1 cos lettuce, sliced into thin strips
- 1 avocado, cut into bite-size chunks
- 100 g mozzarella, cut into bite-size chunks
- 50 g toasted cashews
- 4 chicken breasts
- 2 tbsp melted coconut oil/ghee/butter
- 1 cos lettuce, sliced into thin strips
- 1 avocado, cut into bite-size chunks
- 3.5 oz mozzarella, cut into bite-size chunks
- 1.8 oz toasted cashews
- 4 chicken breasts
- 2 tbsp melted coconut oil/ghee/butter
- 1 cos lettuce, sliced into thin strips
- 1 avocado, cut into bite-size chunks
- 3.5 oz mozzarella, cut into bite-size chunks
- 1.8 oz toasted cashews
- 1 garlic clove
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 0.5 lemon, juice only
- 100 ml olive oil
- 1 garlic clove
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 0.5 lemon, juice only
- 3.5 fl oz olive oil
- 1 garlic clove
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 0.5 lemon, juice only
- 0.4 cup olive oil
Details
- Cuisine: French
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Cook the chicken on a preheated barbecue and for 10-15 minutes (or longer depending on the thickness of the chicken), rotating every few minutes, until completely cooked through with no pink showing.
- To make the dressing, grate the garlic into a small bowl then add the lemon juice, mustard and apple cider vinegar. Whisk in the olive oil until fully incorporated.
- Arrange the lettuce, avocado and mozzarella on a large serving platter. Cut the chicken into chunky pieces and add to the salad. Drizzle over the dressing and serve immediately.
This recipe was devised for Tesco Flame Academy
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