If you like garlic you’ll love this twist on the classic caesar salad. Lettuce leaves are tossed with a mixture of garlic-infused olive oil, avocado, lemon juice and fresh thyme leaves, and then topped with some crisp croutons and a light grating of parmesan cheese .
1.Preheat the grill to medium-high. Place 1 chicken breast in a food bag. Using a rolling pin, lightly bash out the thickest part of the chicken until it’s of an even thickness. Place in a non-metallic bowl. Repeat with the remaining chicken breasts. Pour over the olive oil, lemon zest and juice, the chopped garlic and thyme leaves. Season well, mix and marinate for a couple of mins.
2.Remove the chicken from the marinade and grill for 12 min, turning halfway, until golden and cooked through.
3.Divide the Caesar salad between 4 shallow bowls, setting aside the croutons, Parmesan and dressing sachet. Thinly slice the onion and peel, stone and chop the avocado and scatter both over the salad leaves. Slice the chicken, pile on top, then scatter over the croutons and Parmesan. Drizzle over the dressing to serve.
4 skinless Grade A chicken breasts (1 fillet per portion)
3 tablespoons olive oil
Zest and juice of 1 lemon
3 garlic cloves, chopped
2 tablespoons fresh thyme leaves
250-255g bag Caesar salad & dressing
1 small red onion
1 large, ripe avocado
1 small bag of croutons or baked sourdough bread torn into pieces