The Ultimate Chicken Caesar Salad
Serves 4 - 6
3 180g Chicken breasts skinless and boneless
1 tbsp Olive oil
Salt and pepper for seasoning
6 Rashers Smoked streaky bacon
3 Sliced ciabatta for stale crusty breast
2 Roman lettuce
For the dressing
1 Garlic clove
2 Salted anchovy
4 tbsp Mayo
50g Parmesan cheese
Cut the chicken breast horizontally with a sharp knife, this way they will cook quicker and not dry out.
Drizzle the meat with olive oil and season with salt and pepper.
Place the chicken onto a hot grill and cook for 3-4 minutes, turn and cook on the other size until fully cooked through.
Also had the bacon to the BBQ grill and cook almost all the way through on one side, then turn and finish on the other side.
Meanwhile take a large shallow salad bowl and add the chopped garlic, chopped anchovy, lemon zest and juice as well as the mayo and parmesan cheese.
Mix the dressing together.
Cut the lettuce longways into quarters for sixths and add to the dressing.
When the chicken and bacon are cooked and crispy remove from the grill and leave to rest for a few minutes.
Tear up the bred and place on the grill to crisp up into croutons .
When the bread is crispy remove from the oven and add to the salad.
Slice up the chicken and bacon before adding to the salad.
Stir the salad together and finish with a little more grated parmesan cheese if you fancy.