A classic Chicken caesar salad is hard to beat. But wanting to shake things up, I decided to create a classic with a twist, behold, the lime chicken caesar salad.
For 2. Cooking time: 25 mins
-2 chicken breasts
-2 tbsp mayonaise
-1-2 tsp dijon mustard
To get this chicken perfectly moist inside and chargrilled on the outside, follow me. You want to season your chicken with salt, pepper, a teaspoon or so of fresh lime squeezed, any herbs you wish to add, (I used thyme). Heat a pan with a tiny amount of olive oil, and place the entire breasts into the pan on high heat. Let the chicken cook fast, the outer layer browning first.
You can let the outside cook as much as you want, having a nice charred colour I think is nice. You can achieve this in 4-5 minutes, take it off as soon as the outer colour is fairly dark. Then with a sharp knife, cut it into thick slices. The chicken should still be raw in the middle. Then place the slices onto a tray ready to be put into the grill. Mix together a teaspoon of each, lime, olive oil and mustard. Mix it well and baste the slices with it. Place under the grill for 5-7 minutes, flipping over the sides half way, until the chicken is cooked.
Next, assemble the salad. Use a peeler to peel the courgette skin off, and continue to peel making ribbons of courgette. I rolled them into tubes and placed them into the outer of the plate. After this, mix together a good tablespoon of olive oil, tablespoon of lime and a teaspoon of mustard. Add two tablespoons of finely grated parmesan and season. Taste! This will be the caesar dressing.
Place the cooked chicken over the salad, and drizzle the sauce over the salad. If you want to add croutons, feel free by adding ready-made ones or toasting bread chunks in olive oil over heat.