Chicken Caesar Salad
This is one of the classic salads; it was actually invented in Mexico by a chef named Caesar! The addition of chicken turns it into a great light lunch. It is one of my favourite salads and is often on my own restaurant’s menu at lunch – sometimes with home smoked chicken.
Ingredients:
2 cooked chicken breasts
2 x Baby gem lettuce or 1 x Romaine lettuce
150g Mayonnaise
8 anchovies
2 tbsp Worcester sauce
100g grated parmesan plus extra for shaving
2 cloves garlic
Juice of 1 lemon
Salt & pepper
Croutons – cube stale bread and drizzle with oil, season and bake in an oven at about 150C until golden and crunchy
Method:
Place the mayonnaise, garlic, anchovies, Worcester sauce, grated parmesan and half of the lemon juice in a food processor. Blend until smooth. Taste and adjust with the remaining lemon juice, salt and pepper.
Cut the root end of the lettuce off and separate the leaves; leave out any soft outer leaves and use only the more yellow inner leaves which are crunchy and sweeter. Place the leaves in a mixing bowl and spoon in as much sauce as you like to coat the leaves – toss them in the bowl until coated. Slice the chicken and warm in an oven for 2-3 minutes. Place the coated leaves in a serving bowl and sprinkle the croutons over. Then add the strips of chicken, the anchovies and shave extra parmesan over the top.
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