Chicken Caesar salad boats
2 cups Campbell’s Real Stock Chicken
1 lemon, sliced
2 bay leaves
500g chicken breast fillets, trimmed
2 teaspoons olive oil
175g rindless shortcut bacon, finely chopped
24 small cos lettuce leaves (see note)
1/2 cup Caesar salad dressing
75g parmesan cheese, thinly shaved
Combine stock, lemon and bay leaves in a deep frying pan. Bring to a simmer over medium heat. Add chicken. Cover. Simmer, turning occasionally, for 10 to 12 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool.Cover and refrigerate until cold.
Discard stock and wipe pan clean. Heat oil in pan over medium-high heat. Add bacon and cook, stirring, for 4 minutes or until crisp. Transfer to a plate lined with paper towel to cool.
Meanwhile, wash lettuce. Dry well and place in a loose-fitting plastic bag. Refrigerate until ready to serve.
Finely chop chicken. Place in a large bowl. Add Caesar dressing and bacon. Toss to combine. Spoon onto lettuce leaves. Top with parmesan. Arrange on a plate. Season with salt and pepper. Serve.