Buttermilk Fried Chicken Caesar Salad

 

Ingredients (serves 4)

450g Cranstons Buttermilk Fried Chicken

1 avocado, peeled, stoned, halved

30g basil

1 green chilli

1 lemon, juiced

1 tsp apple cider vinegar

3 tbsp olive oil

3 tbsn natural yoghurt

300g little gem lettuce

1 apple, peeled, cored and sliced

80g radishes, thinly sliced

150g sugar snap pea

150g sourdough bread torn into chunks

2 anchovy fillets

20g Parmesan, grated

 

 

Cooking instructions

1. Scoop the avocado flesh into a blender along with the basil, green chilli, lemon juice, vinegar, olive oil and natural yoghurt. Season well, blitz and slowly add 80g water until well mixed. If it’s very thick, add more water until pourable. Chill in fridge until needed.
2. For the croutons, pre-heat the oven to 200’C. scatter the bread chunks over a lined baking tray. Then, in a small pan, heat the olive oil and anchovies over a low heat until the anchovies have melted into the oil. Pour this over the bread chunks and bake for 10 mins.
3. After 10 mins, add the parmesan and some black pepper then bake for a further 5 mins until golden brown and crunchy. Transfer to a bowl and set aside to cool.
4. Meanwhile, add the buttermilk chicken to the baking tray and cook for 15 mins until fully cooked and golden. Once cooked, transfer to a chopping board and cut diagonally into large chunks.
5. separate the leaves from the little gem lettuce and use some to line the serving bowl. Chunky chop the remaining lettuce and add to a mixing bowl along with the apple, radish, sugar snap peas, croutons and most of the dressing. Toss to combine and spoon over the lettuce leaves.
6. Finish by scattering the buttermilk chicken on top along with the remaining dressing, sugar snap peas and radishes.

 

Enjoy!