Caesar salad

Caesar salad

Chicken makes this classic salad into a meal, while bacon, anchovies and Parmesan add punchy flavour

By , 21 September 2015

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Caesar salad

  • 30 Mins

  • Serves: 4

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Nutritional Info
Each 198g serving contains

  • Energy

    1732KJ

    414KCAL

    21%

  • Fat

    27.7g

    high

    40%

  • Saturates

    6.7g

    high

    34%

  • Sugars

    1.4g

    low

    2%

  • Salt

    1.58g

    med

    26%
of your reference intake.
Typical energy values per 100g: 875kJ/209kcal.
Ingredients
  • 2 chicken breast fillets
  • 2 tbsp olive oil
  • 4 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon Rashers
  • 75g ciabatta bread, cubed
  • 1 pack Asda Hearts of Romaine Lettuce (2 small heads of lettuce)
  • 15g Parmesan, shaved
  • For the dressing
  • 1 clove garlic, crushed
  • 1 egg yolk
  • 2 anchovy fillets, chopped
  • 15g Parmesan, grated
  • 2 tsp Dijon mustard
  • 4 tbsp olive oil
  • 1 tbsp white wine (or water)
Method

  • Put the chicken breast fillets between 2 pieces of cling film. Bash with a rolling pin to flatten to 5mm thick. Remove the cling film and brush the chicken with 1 tbsp olive oil.

  • Pre-heat a griddle pan and cook the chicken for 3-5 minutes on each side, until cooked through. Cool and slice.

  • Dry-fry the bacon until crisp, then remove from the pan and dry on kitchen roll. Crumble when cool.

  • Put the ciabatta cubes in the pan with 1 tbsp of the olive oil. Fry until golden, tossing the bread as it fries. Remove and set aside.

  • Make the dressing by whisking together the garlic, egg yolk, anchovies, Parmesan and mustard, until well mixed. Slowly drizzle in the oil, a few drops at a time, whisking constantly, so the mixture thickens slightly. Whisk in the wine or water.

  • Separate the leaves of lettuce, then wash and dry. Tear into bite-sized pieces. Put in a large serving bowl and toss with the bacon and fried bread. Add the chicken and drizzle over the dressing. Top with shaved Parmesan and cracked black pepper.