Sunday, 5 September 2010

Crunchy chicken ceasar salad (No anchovies, serves 2)

I adore Caesar salad, but I despise it when you can really taste anchovies in the sauce, so when I make it myself I always make my sauce without the anchovies, but with the same kick in flavour.

  • Half a Romain lettuce
  • 6 Cherry tomatoes
  • 2 Bread crumbed chicken breast
  • 1 - 2 Slices of thick bread
  • 8 Medium cloves of garlic
  • 4 tbsp Olive oil
  • 3 heaped tbsp Mayonnaise
  • 1 slightly heaped table spoon of English or Dijon mustard
  • Salt and pepper grinder
  • A slosh of vinegar
  • 1 tbsp of fresh grated (finely) Parmesan
  • 2 table spoons of Parmesan shavings

  1. Par bake the chicken breasts in an oven at 170 degrees.

  2. Remove from the oven and cut into strips, then place in a pan flesh side down, with some olive oil, 2 of the cloves of garlic (crushed), and grind in some salt and pepper to taste, fry until golden on both sides of the exposed flesh, then set aside to cool.

  3. Cut the pieces of bread into little cubes and mix with three cloves of garlic (Crushed) and the olive oil until evenly covered, then gently fry off the bread until golden ad crispy. Set aside to cool.

  4. Place the mayonnaise, mustard, vinegar, 3 cloves of crushed garlic and grated Parmesan into a bowl, season well with freshly ground salt and pepper and mix together well, blend until smooth if preferred.

  5. Loosen the mixture with a table spoon of two of cold water, until the mixture runs easily from a spoon, the chill.

  6. Wash the lettuce leaves and tear in half then cut down the center, and cut the tomatoes in half.

  7. Toss the lettuce leaves in the mayo dressing, then arrange in two pasta bowls and season to taste.

  8. Sprinkle croutons over the leaves, and arrange the chicken strips in the center, and place the tomato halves around the edge of the bowls.

  9. Garnish the salads with a table spoon of Parmesan shavings each.
Quick, easy, healthy and flavoursome, how all salads should be :)

Comment and let me know how this recipe worked for you :)

Thanks for stopping by :)
Siobhan xoxo

No comments:

Post a Comment