The Twisted Ceasar

If your a fan of the heat add a few chillis into the pan with the veg. The chilli gives the ceasar dressing a nice cut.

4 people 30 minutes 25 minutes


  • 1 pack Amoy Peanut Satay Sauce
  • 1 tsp Coconut Oil for frying
  • 0 - Gluten Free Brown Bread on the side
  • 1 - Red Onion
  • 2 - Red Pepper
  • 1 head SuperValu Butterhead Lettuce
  • 4 - SuperValu Fresh Chicken Fillets
  • 0 - SuperValu Parmesan Cheese Shavings on the side
  • 6 - SuperValu Streaky Bacon Rashers


  1. Chop the red onion and the sweet peppers into even slices.
  2. Chop the chicken into 1cm thick strips and add to the pan with a generous serving of satay sauce.
  3. Chop rashers and add to the pan when chicken is beginning to brown. At the last minute add your peppers and onion and cook for approx 5 minutes. Leave the veg with a nice little crunch to add texture.
  4. Cut your brown bread into small cubes.
  5. In some coconut oil fry the bread cubes to make some nice light croutons to top the salad.
  6. Place a bed of butterhead lettuce in a bowl and add your chicken and bacon topped by your veg. 
  7. Allow the croutons to cool for 2-3 mins and add generously over the top of your salad. 
  8. Serve with ceasar dressing and parmesan on the side.

See how the satay and ceasar join together to give something a little different.


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