Easy Caesar salad with chicken breast, anchovies and dressing
Ingredients
- ¹⁄₂ ciabatta, or baguette
- 3 tbsp olive oil
- salt, to taste
- pepper, to taste
- 2 chicken breast fillets
- 1 clove of garlic
- 2 anchovy fillets, canned
- 100 g parmesan, grated
- 5 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 1 head of romaine lettuce
Utensils
- garlic press
- fork
- bowl
- knife
- cutting board
- bowl
- kitchen brush
- spoon
- pan
Instructions
Dressing
- Press the garlic through a garlic press or chop with a knife.
- Mash the anchovies with a fork.
- Mix together the garlic, a dollop of grated cheese, mayonnaise, vinegar and salt.
- The dressing should be the consistency of have a yoghurt. If it’s thick, it can be diluted with 1-2 teaspoons of water.
Salad
- Cut the ciabatta into pieces and place on a baking sheet.
- Mix 2 tablespoons of oil with salt and drizzle over the bread.
- The Bake the croutons in a preheated oven at 200°C for about 8-10 minutes, stirring frequently.
- Let the croutons cool.
- Rub the chicken breast fillet with the remaining oil, salt and pepper.
- Heat the pan over medium heat and Add the fillet.
- Fry the meat for 4-5 minutes on each side until golden brown and leave to cool.
- Clean and roughly chop the romaine lettuce leaves.
- Add half the chicken breast and half the croutons.
- The main part Pour over the dressing and toss.
- Place the rest of the chicken breast and croutons on top.
- Spread the dressing on top.
- Sprinkle the grated Parmesan over the Caesar salad and serve.
