Try this quick and easy version of an old favourite with this garlic chicken Caesar salad. The avocado adds a dreaminess to the salad.
Serves 4
Ready in 25 minutes
1. Preheat the grill to medium-high. Take 4 skinless chicken breasts and place 1 in a food bag. Using a rolling pin, lightly bash out the thickest part of the chicken until it's of an even thickness. Place in a non-metallic bowl. Repeat with the remaining chicken. Pour over 3 tablespoons olive oil, the zest and juice of 1 lemon, 3 garlic cloves, chopped, and 2 tablespoons fresh thyme leaves. Season well, mix and marinate for a couple of minutes.
2. Grill the chicken for 12 minutes, turning halfway, until golden and cooked through. Divide the leaves from a 250-255g bag Caesar salad between 4 shallow bowls, setting aside the croutons, Parmesan and dressing sachet. Peel, stone and chop 1 large, ripe avocado and scatter over the top, with 1 small red onion, thinly sliced. Slice the chicken, pile on top, then scatter over the croutons and Parmesan. Drizzle over the dressing to serve.
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