Ingredients:
- 1 campagne loaf, diced 2cm
- 4 eggs
- 100g green beans, ends trimmed and cut in half
- 600g chicken breasts
- 60g Caesar salad dressing
- 1 tablespoon mayonnaise
- 3 teaspoons water
- 1 cos lettuce
- 1/2 telegraph cucumber
Instructions:
- oven to 220°C. Line an oven tray with baking paper. Bring a small pot of water to the boil.
- Place bread on prepared tray, drizzle with olive oil and season with salt. Bake in oven on lower rack for 8–10 minutes, until golden and crunchy.
- Place eggs in pot of boiling water for 6 –7 minutes. Add beans for last minutes of cook time, then drain carefully. Cool under running cold water, peeling shell off at the same time.
- Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Season with salt and pepper.
- Heat a drizzle of oil in a large fry-pan on medium-high heat and cook chicken for 3–4 minutes each side, until just cooked through. Set aside, covered in foil to rest for a few minutes. Slice thinly against the grain.
- Mix Caesar dressing with mayonnaise and water in a small bowl. Roughly slice lettuce; slice cucumber in half lengthways then slice thinly on an angle. Place all salad ingredients (except eggs) together in a bowl. Toss with Caesar dressing. Slice eggs into quarters and place on top.
- Divide Caesar salad between plates.
