Chicken caesar salad
This king of salads is next level, a classic reimagined and a symphony of flavours and textures. Juicy crumbed chicken, nuggets of golden toasted bread, crunchy leaves, salty umami, parmesan deliciousness, all coated in a creamy dressing.
6-12
Serves
15m
Prep
15m
Cook
Ingredients
½ ciabatta loaf, torn into small chunks
2 ½ teaspoons olive oil
200g smoked streaky bacon (or pancetta)
550g Steggles Chicken Breast Wedges (126190)
120g MasterFoods Caesar Salad Dressing (6817)
2-3 baby cos, leaves separated and washed
100g Perfect Italiano Shaved Parmesan Cheese (15975)
60g anchovy fillets, chopped (optional)
Method
1. To prepare
To make the croutons, preheat the oven to 180°C. Toss the ciabatta chunks in 2 tablespoons of olive oil, season with salt. Bake for 10-15 minutes until golden.
While the croutons are baking, heat a large fry pan over a medium heat, add the rest of the olive oil and the bacon, and sauté until crisp and golden. Remove from the pan and drain on a paper towel.
Deep fry the chicken breast wedges at 180°C for 3-4 minutes until golden. Drain and slice in half on the diagonal.
Put the cos leaves into a large bowl with the salad dressing, toss together to evenly coat the leaves.
2. To assemble
To assemble the salad, layer a handful of the dressed leaves in a large bowl, scatter with some crispy bacon, shaved parmesan, croutons and anchovies (if using). Repeat 2 or 3 more times. Finish with a good grind of black pepper.
Caprese pasta salad
Summer salad perfection, a classic caprese salad reimagined as a pasta salad. Simple, fresh, vibrant and most importantly, scrumptious. A true celebration of all things Italian.
8-12
Serves
15m
Prep
20m
Cook
Ingredients
500g San Remo Large Pasta Spirals No. 53 (19242)
2 teaspoons olive oil
100ml MasterFoods Gluten Free Balsamic Vinaigrette (23005), add extra if required
100g guanciale salami, thinly slices and halved
300g heirloom cherry tomatoes, halved
150g baby bocconcini, torn in half
120g pitted kalamata olives, chopped
- 1 cup fresh basil leaves
Method
1. To prepare
Bring a large pot of well salted water to the boil, add the pasta and cook until al dente.
Drain the cooked pasta and transfer to a large bowl, add the vinaigrette and toss. Set aside to cool.
Heat a fry pan over a medium heat, add the olive oil and the guanciale salami. Fry for a minute or two until crisp and golden. Drain on paper towel.
2. To assemble
To assemble the salad, add the crispy guanciale salami, heirloom tomatoes, bocconcini, olives and basil to the pasta, toss to combine. Season with salt and freshly ground pepper to taste. Transfer to a serving bowl and drizzle with extra dressing if desired.
