Prep
10 mins
Cooking
15 mins
Serves 2
Classic Crispy
Serves: 2
½ Bag Of Florette Crispy Salad
4 Slices Of Jason’s White Ciabattin
3-4 Crispy Chicken Tenders
1 Tbsp Olive Oil
50g Room Temperature Butter
3 Roasted Garlic Cloves
1 Tbsp Chopped Parsley
½ Tsp Mixed Herbs
60g Grated Parmesan Cheese
30g Grated Mozzarella Cheese
1 Tsp Capers
½ Cup Caesar Dressing
Pop the chicken tenders in an air fryer at 200 degrees for 12-17 minutes (will depend on the size, check the packet instructions).
Lightly toast the Jason’s Sourdough.
Mix the butter, oil, garlic, parsley and herbs to a smooth paste then spread evenly across each piece of toast.
Top with half the grated parmesan and the mozzarella then grill for a couple of minutes to melt the cheese and colour the edges of the toast.
On a large board spread the fresh Florette salad leaves, cooked chicken tenders, capers, Caesar dressing and parmesan and thoroughly chop until you have a medium to fine consistency and then spoon on top of the toast.
Place another piece of Jason’s toast on top and enjoy this crunchy, punchy, cheesy Caesar salad toastie straight away!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!