Chicken Caesar Salad
Ingredients
2 chicken breasts
2 romaine lettuces
4 anchovies in oil
2 garlic cloves, crushed
100g parmesan
100ml olive oil, plus a little extra for the dressing
1tbsp mayonnaise
1tsp Dijon mustard
1 lemon juiced
250g sourdough bread
Method
- Preheat the oven to gas mark 6 / 200C.
- Cover the chicken with cling film and bash with a rolling pin to flatten slightly. Place in a bowl with 1 crushed garlic clove, half the lemon juice, a dash of the oil and some salt and pepper.
- Chop the crusts off the sourdough and tear up the middle pieces. Place on a baking tray and drizzle with the rest of the olive oil and grate over 15g parmesan. Put in the oven for around 15 mins until the croutons are golden and crispy.
- To make the dressing, mix together 1 crushed garlic clove, mashed anchovies, 10g grated parmesan, mayo, mustard and the rest of the lemon juice. Gradually stir in around 4 tbsp olive oil.
- Heat a griddle pan and place the chicken on it, cooking for around 5 mins on each side and set aside when cooked through.
- Chop the lettuce and chicken into bite-sized pieces and use a peeler to shave the remaining parmesan.
- Mix everything together and drizzle over the dressing.
- Serve immediately.