Chicken Caesar Salad Recipe

1 recipe serves 2 people.

Ingredients

• * 2 thick slices crusty white bread
• * 1½ tlb (1 tlb + 2 tsp) olive oil
• * 1 skinless chicken breast
• * ½ large cos lettuce
• * 2 slices prosciutto
• * 1 egg
• * 25 g shaved parmesan cheese

Dressing

• * ½ clove garlic, finely chopped
• * 1 anchovy (from tin)
• * 2½ tlb (2 tlb + 2 tsp) mayonnaise
• * 2 tsp white wine vinegar

Instructions

1) Line an oven tray with baking paper and heat oven to 200°C

2) Tear or cut the bread into large cubes (2 cm cubes). Put 1 tlb oil into a small bowl. Toss the bread in the bowl to coat in oil. Spread bread onto the baking tray. Put prosciutto on the same tray.

3) Bake for 4 minutes, use oven mitts to remove tray, turn croutons (bread) and prosciutto with tongs and bake for a further 4 minutes or until golden brown.

4) Cut chicken in half horizontally lengthways. Carefully pound the fillets with a meat mallet/rolling pin to make them even in thickness. Put 2 tsp oil in the empty ‘crouton’ bowl, add the chicken fillets and coat with oil.

5) Heat fry pan over medium-high heat, cook chicken for 4 minutes. Turn chicken with tongs and cook for a further 4 minutes until no pink is visible inside chicken. Set aside.

6) Place egg in a small saucepan and cover with cold water (2 cm over top of egg).

7) Heat over medium-high heat until water gently boils. Once gently boiling, cook for 8 minutes (for hard yolk).

8) Tip water and egg into sink to crack shell. Rinse and peel under cold water. Set aside.

9) Thinly slice chicken. Wash and coarsely tear lettuce. Break prosciutto into shards. Cut egg into 8 pieces.

10)Toss lettuce, chicken, prosciutto and croutons in a bowl. Top with egg and cheese. Drizzle with dressing.

Dressing

1) If using anchovy, mince it finely using a cook’s knife.

2) Finely chop the garlic.

3) Mix the (anchovy), garlic, mayonnaise and vinegar in a small bowl or cup.

4) Add 1 tsp of water if it is too thick.

5) Use a spoon or a sauce squeeze bottle to drizzle the dressing over the salad.