With this chicken ceasar salad recipe, we have used only the best Hellmann's mayonnaise, Colman's mustard and parmesan cheese. View our recipe below!

Ingredients

For the Dough:

Bourghul, fine 350 g
Chicken Breast Mince 500 g
Onions, chopped 350 g
Mint leaves chopped 20 g
Salt 10 g
Black pepper, ground 5 g
Cumin powder 5 g
Cinnamon powder 5 g

For the Filling:

Knorr Corn Oil (4x5L) 520 ml
Chicken Breast Mince 500 g
Knorr Chicken Shawarma Marinade (6x750g) 20 g
Pine seeds 30 g
Knorr Mise en Place Pesto (2x340g) 5 g
Pomegranate Sauce 10 ml

Preparation :

1 - Chicken:

Marinade the sliced chicken breast with Knorr Corn Oil and Knorr Chicken Stock Powder. This can be done maximum 2 days before the time.

Grill on each side over high heat, in a pan or charcoal grill for 2 minutes each side & finish off in the oven for an extra 5 minutes, this will retain moisture.

2 - Dressing:

Chop anchovies very fine & combine with garlic, Knorr Lime Seasoning, salt, pepper, Worcestershire sauce, finely grated parmesan cheese and Hellmann’s Real Mayonnaise.

3 - Salad:

In a large mixing bowl toss together salad leaves, croutons and grilled chicken while drizzling with Caesar dressing. All ingredients need to be well covered with dressing before serving as soon as possible.

4 - Garnish:

Prepare the parmesan shavings by using a potato peeler and add a few shavings after dressing the salad.

5 - Presentation:

Remember to shake the dressing before dressing the salad.

Source: Unilever Food Solutions