Chicken Caesar Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 egg yolk
• 1 garlic clove, crushed
• 3 anchovy fillets
• 1 teaspoon dijon mustard
• 125 ml oil
• 1 tablespoon lemon juice
• 1/2 teaspoon worcestershire sauce
• 20 g parmesan cheese, shaved
• 4 chicken breast fillets, trimmed
• 80 ml olive oil
• 1 baguette, cut into 12 x 1 cm thick slices
• 1 garlic clove, halved
• 4 slices bacon
• 2 baby cos lettuce, well washed and drained
• anchovy, extra (optional)

Recipe

• 1 put the egg yolk, garlic, anchovy fillets and dijon mustard in a food processor and blend them together.
• 2 with the motor running, gradually add the oil in a thin stream and process until the mixture becomes thick.
• 3 stir in the lemon juice, worcestershire sauce and parmesan and season with salt and pepper to taste.
• 4 put chicken breasts in a bowl with 1 tablespoon of olive oil, season with salt and pepper and turn so they are coated in oil.
• 5 brush baguette slices with remaining olive oil and toast on barbecue plate for 1 minute each side until crisp and marked.
• 6 rub both sides of each piece with the cut clove of garlic and keep them warm.
• 7 grill chicken on chargrill plate for 5 minutes on each side or until cooked through.
• 8 leave to rest for 1 minute then cut into 1 cm strips.
• 9 cook bacon for 3 minutes on each side or until crispy then break into 2 cm pieces.
• 10 tear cos leaves into bite-sized pieces and toss in large bowl with dressing, bacon and chicken.
• 11 serve with garlic croutons and let people add extra anchovies to taste.