Chicken Caesar Salad

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Chicken Caesar Salad

Created by urbanfoodie, Thursday, 06 August 2009

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This is a classic summer staple, it takes minutes to make and is satisfying enough for a proper supper meal. Caesar Salad is great for summer entertaining as you can make the dressing and prepare all the bits in advance, just flash frying the chicken and assemble at end.

Ingredients

At a glance

Categories

weekday dinner

dinner with friends

Serves

2/3

1 medium head Cos/Romaine lettuce
2 small/med breasts of chicken
1 packet croutons (put in as many as looks right)
Parmesan, grate quite a lot with a potato peeler - again to your taste

Dressing

2 tablespoons mayonnaise
2 teaspoons mustard
1 splash Worcester Sauce
4/5 anchovy fillets (or a tablespoon of anchovy paste)
3 tablespoons red wine vinegar (not balsamic, use cider vinegar if you haven't got wine vinegar)
4 tablespoons olive oil
Big squeeze of lemon juice

Method/steps

In a bowl, mash up anchovy fillets and then add all other dressing ingredients and mix well - taste and adjust oil/vinegar until you have a happy balance of creamy, salty sharpness.
Wash and rip/chop up Cos into a bowl, shave parmesan onto a side plate until you have a good pile
Chop chicken breasts into thin short strips
When you are ready to eat heat a little oil in a frying pan and put in the chicken, leave it to fry on a high heat whilst you assemble the salad
Dress the lettuce, mix well, then add parmesan and croutons, mix again

Additional tips

If you have pescatarian guests simply omit the chicken (no good for veggies because of the anchovies in the dressing I'm afraid).

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