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Beer can chicken Caesar salad skinny dressing version
Beer can chicken Caesar salad skinny dressing version

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We hope you got insight from reading it, now let’s go back to beer can chicken caesar salad skinny dressing version recipe. You can cook beer can chicken caesar salad skinny dressing version using 25 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Beer can chicken Caesar salad skinny dressing version:
  1. Get 1 whole chicken
  2. Get 1 tsp md chilli powder
  3. Use 1 tbsp garlic powder
  4. Get 1 tsp salt
  5. Use 1 tbsp onion powder
  6. Take 150 ml beer (I cooked beer can method)
  7. Use 1 tsp mustard powder
  8. You need 1 sprig thyme
  9. Take Dressing
  10. Take 10 g parmesan
  11. Prepare 1,5 tbsp lemon
  12. Use 1 tsp dijon
  13. Take 4 tbsp water
  14. Provide 1 garlic clove
  15. Use 150 ml low fat natural yogurt
  16. Provide 2 anchovies
  17. Provide 10 ml olive oil
  18. You need Croutons
  19. Prepare 120 g wholegrain bread
  20. Use 2 tbsp olive oil
  21. Take For salad
  22. Provide 5 baby gem lettuce
  23. You need 6 anchovy fillets
  24. Get 30 g parmesan
  25. Provide 4 eggs
Instructions to make Beer can chicken Caesar salad skinny dressing version:
  1. Mix all spices in the bowl. Dry chicken with dry cloth or kitchen roll. Rub spices over chicken and leave it outside of the fridge covered for an hour. This will help with cooking poultry evenly and improve flavour
  2. Ive used beer can chicken method for cooking but chicken can be cooked in the oven.
  3. For my method I used poultry roaster and I filled cup in the middle with lager beer. I added thyme and garlic as well. Set the chicken over the top and slowly cook on the bbq lid down.
  4. Cook chicken indirectly(place chicken on the side of the heat source) temp in BBQ was around 160 - 170. It took over an hour to cook it. Let it rest for 10 min.
  5. To make croutons cut the skin of the bread. Cut it into small chunks. Toss it in olive oil and place on the roasting tray and cook in the oven on 150 celsius for about 12 min until crispy and golden brown.
  6. Boil the eggs 8 min for medium well or 10 min for well done. Cool down and peel
  7. To make dressing mix finally graded parmesan and other ingredients from dressing section and blend until smooth consistency
  8. Prep salad leaves by cutting out any white and hard bits. Wash thoroughly in by dipping in cold water. Dry out with kitchen roll or dry cloth then using hands rip them into smaller pieces
  9. Pull chicken meat carrefully avoiding any bones getting into salad.. Place in a large bowl. Add prepped lettuce leaves, croutons, eggs, anchovies and dressing. Toss it all up. Plate it all up finishing with grated parmesan

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