SUPER STARTERS

 Hello ladies and gents this is the Viking telling you that today we are talking about

Chicken Caesar salad boats

INGREDIENTS

• 2 cups Massel chicken style liquid stock
• 1 lemon, sliced
• 2 bay leaves
• 500g chicken breast fillets, trimmed 
• 2 teaspoons olive oil
• 175g rindless shortcut bacon, finely chopped
• 24 small cos lettuce leaves 
• 1/2 cup Caesar salad dressing
• 75g parmesan cheese, thinly shaved

METHOD

Step 1

Combine stock, lemon and bay leaves in a deep frying pan. Bring to a simmer over medium heat. Add chicken. Cover. Simmer, turning occasionally, for 10 to 12 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool.Cover and refrigerate until cold.

Step 2

Discard stock and wipe pan clean. Heat oil in pan over medium-high heat. Add bacon and cook, stirring, for 4 minutes or until crisp. Transfer to a plate lined with paper towel to cool.

Step 3

Meanwhile, wash lettuce. Dry well and place in a loose-fitting plastic bag. Refrigerate until ready to serve.

Step 4

Finely chop chicken. Place in a large bowl. Add Caesar dressing and bacon. Toss to combine. Spoon onto lettuce leaves. Top with parmesan. Arrange on a plate. Season with salt and pepper. Serve.

And as always have a chilled day from the Viking.