Genius Chicken Caesar Salad
Credited to: Genius
Kcal:
Difficulty: More of a challenge
Serves 4
15 mins prep
15 mins cooking time
Ingredients
Ingredients:
- 2 skinless boneless chicken breasts
- 1 tbsp light olive oil
- 1 large cos or romaine lettuce, leaves separated, rinsed in cold water and spun dry
- 8 salted anchovy fillets, halved lengthways
For the Dressing:
- 3 salted anchovy fillets
- 110g Parmesan, finely grated
- 1 garlic clove, finely chopped
- 5 tbsp good quality mayonnaise
- 1 tbsp white wine vinegar
- Salt and freshly ground black pepper
- 50g Parmesan shavings, to garnish
For the Croutons:
- 4 slices gluten free white bread*, cut into 1.5cm cubes
- 3 tbsp light olive oil
- Salt
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Preheat oven to 200C
To make the croutons:
- Remove the crusts from 4 slices of gluten free white sandwich bread and cut into even sized cubes, 1 cm wide
- Spread the cubes of the bread over the bottom of a large shallow roasting dish and drizzle over 2 tablespoons of plain or flavoured oil. Toss the cubes of bread in the oil and lightly season with salt.
- Bake for 8-10 minutes, turning the croutons a few times during cooking until crisp and golden.
To prepare the chicken:
- Season the chicken breasts with salt and pepper
- Gently fry in the olive oil for 4 minutes each side , or until the centre of the chicken is no longer pink and the juices run clear when tested with a sharp knife
- Remove from the pan and set aside
- Retain any chicken juices for the dressing.
To make the Caesar dressing:
- Mash the anchovies against the side of small bowl with a fork. Mix the remaining dressing ingredients and chicken juices , then season with salt and pepper. The dressing should be the consistency of double cream. If it's too thick, gradually stir in 1-2 dessert spoons of water until you have achieved the required consistency.
To prepare the salad:
- Tear the lettuce into bite sized pieces and place in a salad bowl
- Pull a warm chicken into bite sized strips and scatter half over the leaves along with half of the croutons
- Pour in two thirds of the dressing and toss the salad with your fingers
- Scatter over the remaining chicken, croutons and anchovy fillets, then drizzle over the remaining dressing and sprinkle with Parmesan shavings. Serve immediately.
