Chicken & Mushroom Caesar Salad

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Ingredients (Serves 4):

• 400g button mushrooms, thickly sliced

• 20ml Beerenberg Extra Virgin Olive Oil

• 2 tbs red wine vinegar

• 2 tsp caster sugar

• 1 tsp Beerenberg Red Wine & Garlic Mustard

• 1 tsp salt

• Freshly ground black pepper

• 1 Turkish bread, split

• 2 rashers bacon, chopped

• 250g cooked chicken breast

• 1 cos lettuce, washed and dried

• 3 hard-boiled eggs, peeled and quartered

• 1/3 cup Beerenberg Caesar Salad Dressing

Method:

1. Place the mushrooms in a ceramic bowl. Combine oil, vinegar, sugar, mustard, salt and pepper in a screw-top jar. Shake well top combine. Pour over mushrooms and mix well. Cover and stand for 30 minutes.

2. Preheat oven to 200C. Spray both sides of Turkish bread with oil. Cut into ½ cm cubes and place onto a baking tray. Bake for 8 minutes or until golden and toasted. Set aside to cool.

3. Heat a non-stick frying pan over medium heat. Add bacon and cook for 4 minutes or until crisp. Transfer to a plate.

4. Tear lettuce leaves and place into a large bowl. Add chicken, mushrooms, bacon, croutons and eggs. Toss gently. Drizzle dressing over salad and serve.