Chicken caesar saladby Paula Wilson |
| Preperation time: 20 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 4 thick slices of crusty white bread; 3 tbsp olive oil; 2 skinless, boneless chicken breasts; 1 large cos lettuce, leaves separated; 1 garlic clove, crushed; 2 anchovies from a tin; medium block parmesan for grating and shaving; 5 tbps mayonnaise; 1 tbsp white wine vinegar. |
| Recipe Method |
| First make the croutons. Tear the bread into
bite-sized chunks. Spread over a large baking sheet and drizzle
with 2 tbsp olive oil. Using your hands rub the oil into the bread
and season with salt. Bake for 10 minutes at 200c/fan180/gas6
turning the croutons a couple of times during cooking. Rub the chicken breasts with the remaing oil and season. Heat a griddle pan until hot and cook the chicken for 5 minutes on each side until cooked through. Make the dressing by mashing the anchovies with a fork in a bowl. Grate in a handful of cheese, and add the garlic, mayonnaise and vingegar. Mix and season. Shave the cheese (can use a vegetable peeler). Tear the lettuce leaves into large pieces and put in a large bowl. Pull the chicken into bite-sized strips and scatter half over the leaves along with half the croutons. Add most of the dressing and toss. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top. |
| More recipes: |
| Creamy chicken
and bacon pasta Fragrant-spiced rice Mediterranean chicken with olives Red pepper and parsley crusted chicken with linguine Roast Turkey |
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