Chicken Caesar Salad with McCain Air Fryer Quick & Crispy French Fries

Ingredients

2 chicken breasts
2 baby gem lettuce heads, washed
25g anchovies, drained
1 tbsp parmesan cheese, grated – plus extra for garnish!
1 lemon, zested and juiced
3 tbsp mayonnaise
1 tbsp dijon mustard
Salt and pepper to taste
70g pancetta cubes
1 bread roll
1 tsp garlic puree
2 tbsp olive oil
250g McCain Air Fryer Quick & Crispy French Fries

How to cook

Step 1
Preheat your air fryer to 200ºc/400ºf. Using a sharp knife, cut along the side of the chicken breast nearly all the way through and open it out. Season the chicken well with salt and pepper, then drizzle with some olive oil.

Step 2
When the air fryer is preheated, place the chicken and pancetta cubes in one of the baskets and cook for a total of 10 minutes, turning half way through and adding your garlic bread croutons for the last 4 minutes. To make your croutons tear up the bread roll into large chunks and toss in a large bowl with ½ tsp garlic puree and 2 tbsp olive oil and season with salt and pepper. These can be made whilst the chicken is cooking.

Step 3
Half way through the cooking of the chicken, pour the McCain Air Fryer French Fries into the second basket of your air fryer and cook for 5 minutes, shaking halfway.

Step 4
Whilst everything cooks, make your cheats Caesar dressing. In a large bowl, mash up the anchovies with the back of a fork until a semi smooth paste. Mix in the lemon zest and juice, mustard, mayonnaise, ½ tsp garlic puree and plenty of black pepper. Whisk everything together and set aside.

Step 5
Once everything is cooked remove it all from the air fryer and carve your chicken breasts into strips.

Step 6
Separate the baby gem lettuce leaves and toss through the dressing with the croutons and pancetta cubes. Spoon the dressed leaves into a serving bowl and the chicken breast on the top. Season the McCain Air Fryer French Fries with fine salt and serve up on the side of the salad.