{Midweek Meal} Chicken Caesar Salad

The summer weather has been a bit erratic here in Berlin – 32 C and blazing sunshine peppered with sky cracking thunderstorms, alternating with 18 C and perma-rain – but on the hot days I don’t always feel like cooking a warm meal, so a nice big salad for dinner instead is just the thing.

Ingredients (serves 2)

  • olive oil
  • 2 chicken breasts
  • 4 rashers of bacon
  • half a ripe avocado
  • small head of lettuce, e.g. baby gem (or you can use a larger one and keep the rest for another meal)
  • 1 crushed clove garlic
  • 4 tablespoons gluten free mayonnaise
  • 1 tablespoon rice vinegar (or white vinegar)
  • half a cup of grated Parmesan cheese
  • 1 – 2 tablespoon water
  • salt and pepper

Directions

  • Cut the chicken into strips, season with salt and pepper and fry in the olive oil until starting to brown and cooked through. Remove from the pan and set aside.
  • Cut up the bacon into little squares (I find the easiest way to do this is to cut it into thin strips and then chop it into squares with a pair of kitchen scissors) and fry until crispy.
  • Separate the salad leaves, wash, and cut into strips.
  • Peel the avocado and cut into chunks.
  • Arrange the salad leaves on two plates, and top with the chicken, bacon and avocado.
  • To make the dressing, mix together the garlic, mayonnaise and vinegar. Stir in the Parmesan. If the dressing is too thick for your liking, and in a tablespoon or two of water. Season with salt and pepper.
  • Drizzle the dressing over your salad. Enjoy!

Some people like to have croutons with their caesar salad, but making our own from scratch wouldn’t have made it a quick midweek meal any more, and they don’t seem to sell little bags of them in shops here like they do in the UK.

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