Chicken Caesar Salad with Warm Baby Potatoes, Green Beans and Shaved Parmesan 

 

ingredients:

8 baby potatoes

150g green beans

2 chicken breasts or leftover roast chicken

Olive oil

Dried herbs

100g salad leaves

30g shaved parmesan

1 tablespoon chopped parsley 

 

Caesar Dressing:

4 large tablespoons mayonnaise

1 teaspoon of Dijon mustard

1 clove crushed garlic

1 tablespoon olive oil

2 tablespoons water

1 teaspoon Worcestershire sauce

Juice of 1/2 lemon

1 tablespoon grated parmesan

Ground black pepper /salt to season

 

method:

1.  Steam the baby potatoes and green beans until just cooked and set aside.

2.  Trim the chicken off the roast chicken and set aside. If you are using new chicken breasts preheat the oven to 180C, drizzle over a little olive oil and season with salt and pepper and a shake of dried herbs.  Place in an ovenproof dish and cook in the oven for 20/25 minutes until cooked through. Remove from the oven and set aside.

3.  Place all the ingredients for the Caesar dressing (except the olive oil) into a bowl and whisk together. When this is done gradually add the oil while still whisking. 

4.  Heat a frying pan and drop in a little oil.  Cut the baby potatoes in half and season with salt and pepper.  Place on the pan cut side down for 3-4 minutes until nicely brown.  Turn them over on the other side for another 3 minutes.

5.  Placed the salad leaves on a large serving plate or divide between individual plates.  Scatter the green beans over the leaves.

6.  Remove the potatoes from the pan and place onto the salad leaves and green beans.  Slice the cooked chicken and place on top.

7.  Drizzle over the Caesar dressing, season with black pepper, top with shaved parmesan and chopped parsley.