Caesar salad with chicken

Prep: 15 mins
Cook: 25 mins
Caesar salad with chicken
A delicious and well liked favourite classic salad.
 

For the chicken

1½ tbsp lemon juice

1 tbsp olive oil

2 tsp fresh thyme leaves, plus a few sprigs

1 garlic clove, bashed to bruise

540g chicken fillets, cut into strips or small chunks

For the croutons

100g rustic granary bread

2 tbsp olive oil

For the dressing and salad

1 garlic clove, finely chopped

1 tsp Dijon mustard

½ tsp Worcestershire sauce

1 tbsp lemon juice, plus extra for squeezing

Good pinch chilli flakes

4 anchovies fillets, finely chopped

3 tbsp mayonnaise

4 tbsp fat-free yoghurt

1 head romaine or Cos lettuce, leaves separated, washed and dried

100g rocket or watercress

25g parmesan, shaved with a potato peeler

Preheat the oven to 200°C / 400°F / Gas mark 6.

Line a baking tray with greaseproof paper and set aside.

Mix the lemon juice, oil, thyme and garlic in a shallow dish.

Add the chicken and turn it over in the marinade to coat well.

Season with freshly ground pepper and leave for up to 2 hours.

Slice, then cut the bread into big, rough cubes.

Drizzle 2 tablespoons of olive oil over them and toss to coat well then arrange in a single layer on the baking tray and bake for 10 minutes or until golden and crisp.

Meanwhile, put the garlic into a food processor with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies.

Blitz until smooth, add the mayonnaise and yoghurt, then blitz again until it is creamy.

Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of teaspoons of cold water.

Heat a griddle pan until very hot.

Lay the chicken on the griddle and cook 10-15 minutes turning once or twice, until cooked through.

Remove, and allow to rest in a large serving bowl.

Tear the larger outer salad leaves into 2-3 pieces, then put them all into the serving bowl with the rocket or watercress.

Pour just under half the dressing over the leaves and coat gently.

Pile the smaller salad leaves on top, toss the chicken and add the parmesan and smaller salad leaves.

Drizzle the rest of the dressing over and then finish with an extra squeeze of lemon to serve.

Serves
4

Preparation Time
15 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Fruit, Cheese, Chicken, Fish, Vegetables, Oil, Bread

Recipe Type
Salads

Level of Difficulty
Easy

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