Ingredients

The following ingredients have 4 Servings
  • 2 Thick slices bread (cut into cubes)
  • 3 tbsp rapeseed oil
  • 1 clove garlic
  • 1 cos/romaine lettuce (washed)
  • 3 chicken breasts (skinned and boned)
  • salt and freshly ground black pepper
  • a little dried oregano
  • 250 g asparagus
  • Caesar salad dressing (to serve)

Instruction

  • Heat the oil in a frying pan with the garlic, then toss in the bread cubes and cook until golden brown. Drain on kitchen paper and discard the garlic.
  • Tear the lettuce into bite size pieces and place in a serving dish.
  • Place the chicken breast between two sheets of cling film and beat with a rolling pin or flat meat mallet to flatten slightly. Season with salt and pepper and sprinkle with a little oregano.
  • Heat a ridged griddle pan until very hot and cook the chicken for 3-4 minutes each side or until cooked through.
  • Remove from the pan and add the asparagus, cook for 3-4 minutes turning frequently until just tender.
  • Pour over some of the salad dressing over the salad and lightly toss. Scatter the croutons on top.
  • Cut the chicken into strips and arrange over the top of the salad along with the asparagus. Serve the remaining salad dressing separately.