Chicken Caesar Salad

The best chicken caesar salad

Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Low Carb
Course: Lunch
Favourite flavours: Chicken, Salad

INGREDIENTS

2 large chicken breasts
2 tablespoons olive oil
salt and pepper
2 thick slices crusty day old bread, cut into 2cm cubes
4 rashers bacon
2 eggs, boiled in their shell for 1 minute only (coddled)
sea salt and freshly ground black pepper
juice of ½ lemon
2 teaspoons Worcestershire sauce
1/3 cup garlic oil
½ cup finely grated parmesan cheese

2 small cos or romaine lettuces, or 1 large one
8 good-quality anchovy fillets, (Ortiz are our preferred brand)

METHOD

Place a small saucepan of water on to boil. Once the water is hot, add the eggs and time them for one minute from when the water comes to the boil. Remove from heat and crack into a large bowl, scraping in any of the set white.

Pre-heat oven to 180°C (160&degC fan-forced).
Combine chicken, oil and salt and pepper in a medium bowl and turn to coat the meat.

Pan-fry the chicken in a non-stick frying pan until golden brown on both sides. Add bread cubes to the bowl the chicken marinaded in and turn to coat in remaining marinade. Tip croutons into the frying pan with the chicken and lay the bacon rashers over the top. Transfer frying pan to the pre-heated oven and cook 10 minutes or until chicken is cooked through, bread is golden and bacon is cooked; cover with foil and leave to rest in a warm place.

To the eggs, whisk in the salt and pepper, lemon juice, and Worcestershire sauce. Gradually add the garlic oil in a thin stream, whisking continuously until the sauce thickens slightly and has the consistency of thickened cream. Stir in the parmesan.

Separate the lettuce leaves and wash to remove any dirt or bugs; spin in a salad spinner. Slice leaves thickly and arrange on a large serving platter with anchovies, bacon, sliced chicken and croutons. Drizzle with the dressing and serve immediately. Grate more parmesan over the top if desired.