Chicken caesar salad
August 20, 2017
: 2
: 30 min
: 30 min
: 60 min
: easy
This is one of those dishes that comes and goes from my repertoire - until someone makes it for me (thank you Angie!) and I wonder why & how I could forget this delicious salad! I use creamy greek yogurt to create the mayonnaise base and it tastes great - so if you're not into/can't eat raw eggs then this is perfect. Otherwise just use the usual egg base recipe for mayonnaise. Perfect for a summer's day lunch served with a chilled glass of Hewitson's Sauvignon Blanc Lulu - perfect!
Ingredients
- 2 grilled chicken breasts - cooled and sliced
- Cos lettuce leaves
- shaved pecorino or parmesan
- cubed bread of your choice for the croutons
- 200-300 dcls greek yogurt
- juice of 1 lemon
- 1 anchovy
- 1 clove of crushed garlic
- 1 tsp of worcester sauce
- extra grated pecorino or parmesan for the mayo
- olive oil
- 2 TB wholegrain mustard (Dijon is my favourite)
Directions
- Step 1 Place yogurt, mustard, lemon juice, anchovy, crushed garlic clove and worcester sauce in a blender and blitz until mixed well.
- Step 2 Put into a bowl and add pepper, mix extra grated cheese through, taste and put in fridge to allow flavours to develop.
- Step 3 Turn oven to 170:C
- Step 4 Slice bread into cubes, coat with olive oil and season.
- Step 5 Place on a baking tray and brown in the oven for 10 minutes approx – watch them carefully so they do not burn.
- Step 6 Sliced grilled chicken breast and put to one side.
- Step 7 Wash and pat dry lettuce leaves and layer in a serving bowl.
- Step 8 Add half the dressing over the leaves and mix well.
- Step 9 Mix the other half through the chicken and arrange on top of the salad leaves.
- Step 10 Sprinkle the shaved cheese over the the top of the leaves and sliced chicken and top with the browned, crunchy croutons – enjoy!