Recipe: Grilled chicken and pepper caesar salad
Try some of these delicious recipes to help celebrate the new Belfast Wine Festival.
What you'll need
2 tbsp olive oil
3 Northern Ireland chicken breast fillets
1 yellow pepper, deseeded and thickly sliced
175g ciabatta bread, cubed
Locally grown lettuce or salad leaves
For the dressing
2 tbsp reduced-fat mayonnaise
1 tbsp wholegrain mustard
Dash of Worcestershire sauce
Squeeze of lemon juice
Preheat the oven to 200°C/gas 6/400°F. Brush the chicken fillets and pepper with 2 tsp of the olive oil. Place the bread cubes in a small roasting tin, add the remaining olive oil and toss well. Bake for 10 minutes, until golden. Set aside.
Meanwhile, heat a griddle pan. Add the chicken to the griddle pan and cook for 10-15 minutes, turning once, until cooked through. Remove from the pan and slice.
Add the peppers to the griddle and cook for 5-6 minutes, turning occasionally until charred around the edges. Empty the salad into a large bowl, add the croutons, chicken and peppers and mix well.
Whisk all the dressing ingredients together with a fork and add a little water if needed to make a drizzling consistency. Divide the salad between four plates and drizzle a little dressing over each. Serve straight away.