Cajun Chicken Caesar Salad

Number of Portions
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- 5 large romaine lettuce, washed, drained and sliced
- 1 jar anchovies, drained
- 500 ml Caesar Dressing
- 200 grams croutons
- 1.2 kg boneless, skinless chicken breasts
- 50 grams Blackened Cajun Seasoning
- 200 grams Parmesan shavings


Mix the lettuce, anchovies and croutons in a large salad bowl.

Cook the chicken breasts on a hot griddle.

Sprinkle over the Schwartz for Chef Cajun Seasoning towards the end of cooking. Leave to rest and slice.

Assemble the lettuce on each plate, arrange the chicken on top and pour over the Schwartz for Chef Caesar Salad Dressing.

Top with Parmesan shavings.

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