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Chicken Caesar salad

Chicken Caesar salad

Serving size: Serves 4-6
Cooking time: Less than 60 minutes
Course: Entree, Lunch, Main, Side dish
Favourite flavours: Chicken, Salad

Chicken Caesar salad
INGREDIENTS

2 (400g) chicken breast fillets
2/3 cup (200g) aioli
2 drained anchovy fillets, chopped finely
2 teaspoons Dijon mustard
1/3 cup (80ml) extra virgin olive oil
4 (320g) bacon rashers, trimmed,
sliced roughly
12 thin slices (140g) crusty Italian bread
2 cos lettuce, leaves separated (large ones torn)
1 cup (80g) shaved parmesan cheese
METHOD

1. Half-fill a medium frying pan with water; add 1 teaspoon salt. Bring to the
boil; add chicken, reduce heat to low. Cook, covered, in barely simmering water for about 10 minutes or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover, stand 5 minutes before slicing thinly.
2. Combine the aioli, anchovy and mustard in a small bowl. If the dressing is too thick, add a tablespoon of hot water.
3. Heat the oil in a large non-stick frying pan; cook the bacon until golden brown. Remove the bacon from the pan with tongs or slotted spoon; drain on absorbent paper. Add the bread to the pan and cook, in batches,
about 2-3 minutes on each side or until golden brown and crisp.
4. Arrange the lettuce with the bacon, bread crisps, chicken and parmesan in a large bowl or platter. Drizzle with the dressing.

Not suitable to freeze or microwave.

With a twist: You can use 1 teaspoon of Worcestershire sauce instead of the anchovy fillets.

TEST KITCHEN NOTES: Aioli is garlic mayonnaise, and is available from the refrigerated vegetable section of some supermarkets and delicatessens. This salad is a great way to use up leftover roast chicken. Shred the chicken and add to the salad instead of the poached chicken breasts.

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