with Crispy Fries & Caesar Dressing
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With a sweet flavour and fresh, crisp finish, this grilled cos will quickly become the best part of this salad. When paired with chicken and crispy fries, you’ll be savouring each and every bite. Compliments to the Cos we say!
Allergens
Utensils
Tags
Cos lettuce
1
Caesar dressing
1 packet
Chicken breast
660 g
Crispy Seasoning
1 sachet
Parmesan cheese
1 packet
Potato
2
Red Radish
2
Savoury seasoning
1 sachet
Olive oil
1 drizzle
- Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
- Place on a lined oven tray. Sprinkle with crispy seasoning, drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
- Meanwhile, cut baby cos hearts into quarters lengthways.
- Thinly slice radish into rounds.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large bowl, combine chicken steaks, savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- Cook cos wedges cut side-down for 1-2 minutes each side.
- Season and transfer between serving plates.
- Return pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
- Slice chicken.
- Divide chicken and chips between serving plates with grilled cos wedges.
- Drizzle Caesar dressing over cos, top with radish and sprinkle with Parmesan cheese. Enjoy!
2670
kJ
Energy (kJ)
638
kcal
Calories
23.8
g
Fat
6.1
g
of which saturates
22.1
g
Carbohydrate
3.6
g
of which sugars
3.4
g
Dietary Fibre
82.3
g
Protein
0
mg
Cholesterol
1230
mg
Sodium
Take your cooking skills to the next level!
