Chicken Caesar Salad

Ingredients

• chicken breast fillets — 300g
• romaine lettuce — 2 heads
• sourdough bread, cubed — 100g
• parmesan cheese, grated — 40g
• anchovy fillets in oil — 4 fillets
• large egg yolk — 1
• garlic clove, minced — 1
• lemon juice — 20ml
• extra virgin olive oil — 60ml
• Dijon mustard — 1 tsp

Method

1. 1

   Preheat oven to 200°C. Toss sourdough cubes with a drizzle of oil and bake for 10 minutes until golden and crisp.

2. 2

   Season chicken breasts and cook on a hot griddle pan for 6-8 minutes per side until cooked through; set aside to rest before slicing.

3. 3

   In a mixing bowl, mash the anchovy fillets, garlic, and Dijon mustard into a paste using the back of a fork.

4. 4

   Whisk in the egg yolk and lemon juice, then slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies.

5. 5

   Stir in half of the parmesan cheese into the dressing.

6. 6

   Tear the romaine leaves into a large bowl, toss with the dressing, top with sliced chicken, croutons, and remaining parmesan.