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4 volcanic ciabatta breads, cut into eighths
2 cloves garlic, thinly sliced
80g minced bacon
SMOKED CHICKEN CAESAR SALAD
1 baby cos lettuce
½ punnet cherry tomatoes *
1 Lebanese cucumber
200g smoked chicken breast
2-3 tablespoons Caesar dressing
PREHEAT oven to 180°C. Line an oven tray with baking paper.
Toss ciabatta and garlic on prepared tray with a drizzle of olive oil. Season with salt and pepper and roast for 18-20 minutes, until golden brown and crunchy. Turn croutons halfway to ensure even cooking.
Heat a drizzle of oil in a small fry-pan on low-medium heat. Use hands to break up bacon mince into small pieces then add to pan. Cook for 5 minutes, stirring occasionally, using a wooden spoon to break up bacon, until golden brown. Remove from pan and set aside on paper towels to drain.
Trim base from lettuce, separate leaves and tear into bite sized pieces; cut cherry tomatoes in half; cut cucumber in half lengthways and thinly slice; remove skin from chicken and slice 1cm against the grain. Set all aside.
When croutons are golden brown and crunchy, remove from oven and set aside to cool slightly on a paper towel.
While croutons are cooling add lettuce, cherry tomatoes, cucumber and Caesar dressing to a large bowl, season with salt and pepper and gently toss to combine.
TO SERVE divide Caesar salad between bowls, sprinkle over bacon, garlic croutons and top with slices of smoked chicken.
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