Chicken Caesar Salad with Focaccia Croutons and Mushrooms

Chicken Caesar Salad with Focaccia Croutons and Mushrooms

Ready in 30 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 4, 2018.
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Keep an eye on croutons when cooking as they will brown up quickly.

Ingredients

Chicken Caesar Salad

  • 600g chicken breasts
  • 1 tablespoon Caesar spice mix
  • 300g focaccia bread
  • 1 Lebanese cucumber
  • 1 cos lettuce
  • 70g Parmesan cheese
  • 150g Caesar dressing

Mushrooms

  • 250g Portobello mushrooms
  • 2 tablespoons butter, softened

Steps

  1. Preheat BBQ grill and hot plate to medium. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Toss with Caesar spice mix and a drizzle of oil. Season and set aside.
  2. Dice focaccia into 3cm croutons and set aside to BBQ. Remove stems from mushrooms, place on a tray, top-side-down, spread with softened butter and season. Drizzle with oil and set aside.
  3. Cook chicken on BBQ grill for about 3 minutes each side, or until cooked through. Set aside, covered, to rest. While chicken cooks, cook mushrooms on BBQ hot plate, top-side-down (cook this side only), for about 6 minutes, until tender. Set aside.
  4. While mushrooms cook, drizzle bread with a little oil and place on BBQ hot plate. Cook for about 3 minutes, tossing often to avoid burning, until crispy and golden.
  5. While chicken rests, dice cucumber 2cm, roughly chop lettuce and shave Parmesan. Place in a large bowl, along with grilled croutons and Caesar dressing. Toss to combine and season with plenty of freshly ground pepper. Slice chicken thinly against the grain.
  6. To serve, divide Caesar salad between plates and top with chicken. Serve mushrooms on the side.