Chicken Caesar Salad With Spinach
- 4 pieces chicken breast fillets
- 6 pieces mild pancetta
- 1 cup store bought croutons
- 2 tablespoons olive oil
- 1/2 cup finely grated parmesan
- 250g baby spinach leaves
- 3 teaspoons lemon juice
- Salt & black pepper
- 1/3 cup Red Kellys Creamy Caesar Dressing
Preheat oven to 200°C. Preheat a barbecue grill or chargrill pan on high. Season chicken with salt and pepper and brush lightly with oil. Cook chicken on grill for 7 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside to rest. Thickly slice.
Place pancetta on an oiled baking pan for about 10 minutes or until crisp. Remove from oven and break into large pieces.
In a little bowl, combine lemon juice and Red Kellys Creamy Caesar Dressing. Season with salt and pepper.
Combine spinach, sliced chicken, half the croutons, half the pancetta and 1/3 of the dressing and toss to combine. Arrange among serving plates. Top with remaining croutons and pancetta and drizzle with remaining dressing.
Serve immediately. Enjoy!