Ingredients
4 
Birds Eye Chicken Chargrills
¼ of a small crusty Bread Loaf
1 large Cos Lettuce
5g Garlic Puree
25g low-fat Mayonnaise
2 tbsp of White Wine Vinegar
25g Fresh Parmesan, grated
Slash of Olive Oil
Pinch of Seasoning
Our method
Cook the Bird’s Eye Chargrilled Chicken fowling on pack cooking Instructions
Pull apart the bread nice rustic pieces and drizzle with Olive Oil, pop these in to a hot oven to crisp.
In a small bowl mix together the Mayonnaise, Garlic and White Wine Vinegar add a pinch of seasoning to taste to make the dressing.
Shred and wash the Cos Lettuce dry of excess water and place in the centre of the plate. Slice the Bird’s Eye Chargrilled Chicken into bit sized pieces and scatter the chicken and rustic croutons over the lettuce
Drizzle with the dressing, serve and enjoy!
A warm chicken caesar salad, much better than using anchovies!
WHAT OUR CONSUMERS THINK
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