This is not really a cob salad and not really a caesar salad, it is almost a bit of both. This salad was really just based on what I had available to make a quick healthy Sunday lunch for the family. My little boy helped me to crumb the chicken; this kind of thing is lots of fun for a toddler and lots of cleaning up for Mum
SALAD Ingredients; ½ Bag Spinach Leaves, ½ Small Tin Corn Cob, 3 Tomatoes Diced, Half Zucchini Thin Sliced, 2 x Boiled and Potatoes Diced.
DRESSING Ingredients; ½ Cup of Mayonnaise, ½ Teaspoon Garlic Powder, 1-Tablespoon Milk, 1 Tablespoon Lemon Juice and Salt and Pepper.
CHICKEN Ingredients; ½ Cup Grated Parmesan Cheese, 2 Slices Bread – Processed Into Crumbs, 1 Egg Whisked, 1/2 Cup Flour, 2 Chicken Breast Fillets and Vegetable Oil
Slice each chicken fillet in half so that you end up with 4 very thin fillets. Mix the breadcrumbs and parmesan cheese together in a bowl. Dip each chicken fillet into the flour, shake off the excess, then dip into whisked egg, followed by coating each piece in the crumb mixture, set aside until ready to cook. Heat oil in a shallow frying pan on a high temperature, once hot cook all four fillets for at least 3 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towel. Once cool enough to touch slice into 1cm thick long slices.
For the dressing put all of the ingredients in a jar and shake well. Keep adjusting according to your tastes.
To assemble mix all the salad ingredients in a large bowl, pour over the dressing and mix well. Portion out the salad into four bowls, then top with sliced chicken and sprinkle with some additional parmesan cheese for a nice final touch.
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