Chicken Caesar Salad
Healthy and delicious this classic salad is our go to for a weekend lunch.
Ingredients(Serves 4):
1 Romaine Lettuce
50g Tin Anchovy Fillets
Three Thick Slices of Bread Cut into 3/4 Inch Cubes
1 Tbsp Extra Virgin Olive Oil
Grated Parmesan
Dressing:
1 Large Egg
1 Small Clove of Garlic
1/2 Tbsp English Mustard Powder
150 Ml Olive Oil (Use the oil from the anchovy tin and top up to 150 Ml with Extra Virgin)
1/2 Tsp Worcester Sauce
40g Parmesan Cheese
Juice of a Lime
Method:
Heat an oven to 180 degree fan or gas mark 7. Scatter the bread onto a tray with the Tbsp Olive Oil, crushed garlic and grate parmesan over the top liberally. Toss in the tray to cover the croutons. Cook for 5 minutes, turn and then cook for another two minutes - watch carefully as croutons are easy to burn!
Poach or roast the chicken breasts in a dish in the oven or microwave until just cooked through - normally 20 - 25 minutes in the oven or 4 - 5 minutes in the microwave. Leave to cool and slice thinly.
Combine the dressing ingredients using a blender.
Arrange salad leaves in four bowls, divide the chicken evenly and use scissors to snip pieces of anchovy over the salads. Scatter the croutons and drizzle the dressing over the top.
For extra luxury grate some more parmesan over the top..