Chicken Caesar Salad

Ingredients

• Chicken breasts 2 x 150g
• Olive oil 2 tbsp
• Salt pinch
• Black pepper pinch
• For the croutons
• Slices of bread (e.g., ciabatta or baguette) 2 slices
• Olive oil 1 tbsp
• Garlic clove 1
• For the dressing
• Egg yolk 1
• Garlic clove 1
• Dijon mustard 1 tsp
• Worcestershire sauce 1 tsp
• Lemon juice 1 tbsp
• Olive oil 4 tbsp
• Parmesan cheese, finely grated 30g
• For the salad
• Romaine lettuce 1 x large head
• Parmesan cheese, shaved 20g

Method

1. Pat the chicken breasts dry and season with salt and pepper. Drizzle with 1 tbsp olive oil.
2. Heat a griddle pan or frying pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until cooked through and no pink remains. Let it rest for 5 minutes, then slice.
3. For the croutons: Cut the bread into cubes. Finely mince the garlic clove. Heat 1 tbsp olive oil in a frying pan over medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the bread cubes and toast until golden and crisp. Remove from pan.
4. For the dressing: In a small bowl, whisk together the egg yolk, minced garlic, Dijon mustard, Worcestershire sauce, and lemon juice.
5. Gradually whisk in the 4 tbsp olive oil until emulsified. Stir in the grated Parmesan cheese and season with a little salt and pepper.
6. Wash and chop the romaine lettuce into bite-sized pieces. Place in a large salad bowl.
7. Add the sliced chicken, croutons, and shaved Parmesan to the lettuce.
8. Drizzle the Caesar dressing over the salad and toss gently to combine. Serve immediately.