Salads
Chicken Caesar salad
Salty, tangy and crisp Caesar salad with succulent chicken breasts. Sometimes nothing beats a classic .
Ingredients
- 2 skinless, boneless chicken breasts (or use leftovers from a whole cooked chicken)
- 1 tbsp olive oil
- 4 thick slices white bread
- 2 tbsp olive oil
- 1 egg
- 1 clove garlic
- juice ½ lemon
- good splash Worcestershire sauce
- 1 heaped tsp Dijon mustard
- 2 anchovies
- 80ml olive oil
- 1 cos lettuce, roughly shredded
- 8-12 anchovies, or to your taste
- 100g Parmesan, shaved or coarsely grated
- salt and pepper
Method
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Step 1
Toss the chicken in the olive oil and fry in a large, heavy based pan for about 5-6 minutes on both sides, until cooked through (no pink juices remaining). Remove from the heat and leave to cool.
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Step 2
Make the croutons: preheat oven to 180°C/Gas 4. Cut the bread into pieces and toss in a bowl with the oil and salt. Transfer to a baking sheet. Bake for about 10 minutes or so until golden brown all over, turning every now and again.
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Step 3
Make the dressing: in a food processor, whiz the egg, garlic, lemon juice, Worcestershire sauce, mustard and anchovies together. Season well. Gradually add the olive oil until the mixture forms a creamy dressing.
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Step 4
Slice the chicken into pieces, toss in a large bowl with the lettuce, any extra anchovies to your own taste, Parmesan shavings, croutons, dressing and black pepper to season.
