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 rind-less shortcut bacon, finely chopped
  • 24 small cos lettuce leaves (see note)
  • 1/2 cup Caesar salad dressing
  • 75g Parmesan cheese, thinly shaved
  1. 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.
  2. 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.
  3. Meanwhile, wash lettuce. Dry well and place in a loose-fitting plastic bag. Refrigerate until ready to serve.
  4. 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s