Little Caesar Salads

These little bundles of joy will make a great entrée for guests or the perfect side for a main.

Though they look small they’re actually quite filling, especially if you choose to add the chicken as I do.

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Prep-time: 45 mins


Ingredients: 
- 2 breasts of chicken (finely chopped; need to be smaller then your average cubes)
- a loaf of sliced bread, 15 odd slices (of choice; go white for taste, wholemeal if you need a little assistance with the digestion process ;)
- 125g garlic butter softened
- 200g bacon rashers (finely chopped)
- 1 baby cos lettuce (finely shredded) normal ‘non-baby’ cos is just fine
- ½ cup Caesar salad dressing (I was pressed for time so ready made dressing would have to do)
- 150g fetta cheese crumbled (Dodoni obviously! Though Bulgarian is somewhat acceptable..)
- 2 table spoons parmesan cheese

How to work the magic:
1. Cut 8cm (approx.) rounds from the bread. Using a rolling pin flatten the bread rounds slightly.
2. Spread both sides of the rounds with garlic butter and press rounds into (unoiled) cupcake pan, thus taking a nice shape.
3. Bake uncovered at about 150ºC for 15-20 minutes or until lightly browned and very crisp. Cool them after.
4. Cook bacon in fry pan, stirring until crisp. Just before the bacon’s ready to come out, sprinkle it with the parmesan cheese. Wait 30 seconds then remove and place onto absorbent paper towel.
5. In the same fry pan using any excess bacon stir through the chicken until ready.
6. Just before serving, combine the lettuce, bacon, chicken and dressing into the little bread cases.
7. Top each case with a little crumbled fetta and serve.
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I tried this as a side on the Mothers Day dinner (the night before) and it worked a treat. My sisters took care of the mains and most desserts. My better half made a fabulous caramel slice, which I’ll feature at some stage in the coming weeks so stay tuned.