š½ļø Serves: 2Ā
šŖ Prep time: 15 minsĀ
š„ Cook time: 10 mins (plus roasting the chicken)Ā
āļø Net carbs: 3g per servingĀ
šŖ Protein: 48g per servingĀ
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No added sugar and no seed oilsĀ
Tender pulled roast chicken, crisp baby gem, golden pancetta croutons and a rich homemade Caesar dressing. Made using 1Ā½ chicken breasts from our whole air-fried chicken, it's the first recipe in our One Chicken, Three Meals series.Ā
Ingredients
Air Fryer Roast ChickenĀ
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1 whole free-range chicken (approx. 1.8kg)Ā
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1 whole garlic bulb, halved horizontallyĀ
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Light Avocado Oil SprayĀ
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Sea saltĀ
- Cracked black pepper
Caesar SaladĀ
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1Ā½ cooked chicken breasts, pulled from the whole roast chickenĀ
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2 baby gem lettuces, choppedĀ
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50g pancetta, dicedĀ
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1Ā fu:di Bread Roll, torn into rustic piecesĀ
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40g Parmesan, shavedĀ
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2 soft-boiled eggs, halvedĀ
- Freshly cracked black pepperĀ
Caesar DressingĀ
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80g fu:di Posh MayoĀ
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20g Parmesan, finely gratedĀ
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2 anchovy filletsĀ
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2 roasted garlic cloves, squeezed from the roasted garlic bulbĀ
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1 tsp Dijon mustardĀ
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1 tsp lemon juiceĀ
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Sea saltĀ
- Cracked black pepperĀ
Step 1 - Air Fry the ChickenĀ
Lightly spray the whole chicken all over with fu:di Light Avocado Oil Spray and season generously with sea salt and cracked black pepper.Ā
Place the halved garlic bulb inside the cavity of the chicken.Ā
Place the chicken breast-side down into the air fryer and cook at 180Ā°C for 40 minutes.Ā
Carefully turn the chicken over and continue cooking for a further 20ā25 minutes, or until the thickest part of the thigh reaches 75Ā°C.Ā
Around 15 minutes before the end of the cooking time, carefully remove the garlic bulb from the cavity and place it alongside the chicken in the air fryer to caramelise.Ā
Once cooked, leave the chicken to rest for at least 15 minutes before carving.Ā
Pull 1Ā½ chicken breasts into bite-sized pieces for this recipe and reserve the remaining meat for the next two recipes in the One Chicken, Three Meals series.Ā
Step 2 - Make the Caesar DressingĀ
Add the anchovy fillets, roasted garlic and a pinch of sea salt to a pestle and mortar.Ā
Pound until completely smooth to create a rich anchovy and roasted garlic paste.Ā
Transfer to a bowl and whisk in the fu:di Posh Mayo, grated Parmesan, Dijon mustard and lemon juice until smooth, creamy and fully combined.Ā
Season with cracked black pepper to taste.Ā
Alternatively, add all of the dressing ingredients to a small food processor and blend until smooth.Ā
Step 3 - Cook the Pancetta & Croutons
Heat a frying pan over a medium heat and cook the pancetta until crisp and golden.Ā
Using a slotted spoon, transfer the pancetta to a plate, leaving the rendered fat in the pan.Ā
Add the torn fu:di Bread Roll to the pan and toss until every piece is coated in the rendered pancetta fat.Ā
Transfer to a baking tray and bake at 170Ā°C for 10ā12 minutes, turning halfway through, until crisp and golden.Ā
Meanwhile, cook the eggs to your liking. Peel and halve before serving.Ā
Step 4 - AssembleĀ
Toss the chopped baby gem with most of the Caesar dressing until evenly coated.Ā
Arrange over a large serving platter and top with the pulled chicken, crispy pancetta, golden croutons and the halved soft-boiled eggs.Ā
Finish with the shaved Parmesan, an extra drizzle of Caesar dressing and plenty of freshly cracked black pepper.Ā
To serve
Serve immediately while the croutons are crisp, the chicken is still slightly warm and the eggs are perfectly soft-centred.Ā
Chefās TipĀ
Roasting the garlic inside the chicken gently steams it until sweet and soft. Finishing it alongside the chicken for the final 15 minutes caramelises the cut surface, creating a mellow roasted garlic that's perfect for adding depth and richness to the Caesar dressing.Ā
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