Chicken Caesar Salad


1 medium ciabatta loaf
3 tbsp olive oil
2 skinless, bonless chicken breasts
1 large romaine lettuce
1 garlic clove

For the dressing:

1 tsp lemon juice
pinch of black pepper
1 tsp worcesteshire sauce
1/3 cup olive oil
5 tbsp mayonnaise
1 tsp chopped garlic

1. Heat oven to 200C. Cut the bread into cube, spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little sea salt. Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
2. Rub chicken breasts with remaining oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan and leave for 4 mins. Turn over and cook for another 4 mins.
3. Mix all the dressing ingredients apart from the cheese together.
4. Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves. Add most of the dressing and toss with a spoon. Scatter the rest of the chicken, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away.


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