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4
25 minutes
35 minutes
Healthy
Salads
This classic chicken Caeser salad recipe is wonderfully flavoursome and the perfect meal for a summer's day, light, fresh and delicious, using organic chicken and bacon.
3 chicken breasts
150g of sourdough bread, torn up into small chunks
6 rashers of bacon
1 head of lettuce, leaves shredded
A small bunch of fresh chives, chopped
12 cherry tomatoes, halved
Parmesan
4 anchovy fillets in oil, drained
1 garlic clove, crushed
1 tbsp mayonnaise
Juice of ½ a lemon
1tsp dijon mustard
Olive oil
Heat the oven to 200°C/180°C fan/gas 6. Over a high heat place the chicken in a frying pan with a drizzle of olive oil and season, frying them for 5 minutes until golden all over.
In a roasting tin lay down your bread, toss with oil, then place you chicken in there too and lay the bacon rashers on top of the bread with more olive oil. Season with salt and pepper then cook in the oven for around 20 minutes until the chicken is cooked through, then remove the chicken and cook the bacon and croutons for a further 10 minutes until they are nice and crispy.
In the meantime, make your Caesar dressing. Place the anchovies, mayonnaise, lemon and mustard into a pestle and mortar or food processor and blitz until it forms a thick paste.
Gradually add olive oil until it forms the consistency of a runny mayonnaise, then add the parmesan and season to taste, adding water if it needs loosening slightly.
Assemble your salad by slicing the chicken breasts and bacon, and placing them on top of your lettuce, then scatter the croutons and tomatoes and top with your dressing, some shavings of parmesan and a drizzle of olive oil.
