Classic Caesar salad has been given an American makeover with the addition of Southern-fried chicken which is coated in a spiced buttermilk batter before lightly baking. Serving on crisp green leaves with a creamy mayo and white wine vinegar dressing gives a tasty lunch idea that can be ready in 30 minutes.
- Preheat the oven to gas 6, 200°C, fan 180°C. Combine the chilli paste and buttermilk in a bowl. Add the chicken and toss to coat.
- Sift the flour, cornmeal and baking powder onto a plate; season. Coat each piece of chicken in the flour mixture, dip back into the buttermilk, then coat with the flour once again.
- Heat the oil in a large pan and fry the chicken, until golden. Transfer to a baking tray and bake for 20 minutes, or until cooked through with no pink meat showing. Slice.
- Meanwhile, combine the dressing ingredients in a bowl; season. Arrange the chicken on the salad and dress.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.