Belfast Telegraph

Home Life Recipes

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

SERVES 4

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.

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