Simple Prepartion Techniques>>

Double Chicken & Avocado Caesar

Ingredients 2 boneless chicken breasts, cut into ribbons 1 smoked chicken breast, sliced 2 LeaderBrand Romaine Lettuce 4 vine ripened tomatoes, cut into wedges 1 T Olive Oil 2 garlic cloves, finely chopped 2 avocados, seeded & sliced Dressing Juice & zest 1 lemon 1 clove garlic, crushed 1 t Worcestershire Sauce 2 T Best Foods Mayonnaise 1 T fresh mint, chopped 1 T fresh grated Parmesan

1. Heat a large sauté pan with the Olive Oil & sauté the chicken ribbons for 2-3 mins, remove & set aside.  
2. For The Dressing whisk together the juice & zest of lemon, garlic, Worcestershire sauce, mint & half the parmesan. Mix into the Mayonnaise.  
3. Place the washed & dried Romaine Lettuce onto a large serving platter.  Arrange the cooked chicken ribbons, sliced smoked chicken, tomatoes, potato nuggets & avocado over the Romaine & drizzle over the dressing & sprinkle with the remaining parmesan.
Serves 4

Moroccan Beef Iceberg wraps

Ingredients
1 Leaderbrand Iceberg Lettuce
500g beef mince
1 T olive oil
1 onion, chopped
2 cloves garlic, crushed
100g dates, chopped
50g toasted almonds (optional)
1 t ground coriander, cumin, chilli powder
415g canned chopped tomatoes,
2 T chopped fresh mint
1 avocado, diced
1 vine ripened tomato, diced
2 T sour cream

1. Heat the olive oil in a sauté pan, add the onion & garlic, cook for 1 min. 
2. Add the mince & sauté for 2-3 mins.  Stir in the dates, almonds & spices & cook for 1 min. 
3. Pour in the tomatoes, stir & simmer for 10 mins.  Stir in the fresh mint & check the seasoning. 
4. Remove 8 large Iceberg leaves & place into a steaming basket over a pan of boiling water. Steam for 1 minute & remove. 
5. Spoon the Moroccan Beef into the leaves & fold over to encase the filling. 
6. Finely shred the remaining Iceberg lettuce & mix together with the avocado, tomato, sour cream & 1T fresh chopped mint.  Spoon this Iceberg slaw over the Moroccan Beef wraps & serve immediately.
Serves 4