Name: Chicken caesar salad
Prep time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 chicken breast fillets; 2/3 cup (200g) aioli; 2 drained anchovy fillets, chopped finely; 2 teaspoon dijon mustard; 1/3 cup (80ml) extra virgin olive oil; 4 bacon rashers, trimmed, sliced roughly; 12 thin slices (140g) crusty italian bread; 2 cos lettuce leaves, separated (large ones torn); 1 cup (80g) shaved parmesan cheese

Chicken caesar salad

Fit to enjoy anytime as an accompaniment or stand-alone dish, this fresh and crunchy classic salad oozes flavour and can hit your table in no time.

Ingredients

2 chicken breast fillets

2/3 cup (200g) aioli

2 drained anchovy fillets, chopped finely

2 teaspoon dijon mustard

1/3 cup (80ml) extra virgin olive oil

4 bacon rashers, trimmed, sliced roughly

12 thin slices (140g) crusty italian bread

2 cos lettuce leaves, separated (large ones torn)

1 cup (80g) shaved parmesan cheese

Method

1.Half-fill a medium frying pan with water; add 1 teaspoon of salt. Bring to the boil; add chicken, reduce heat to low. Cook, covered, in barely simmering water for about 10 minutes or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover and stand for 5 minutes before slicing thinly.

2.Combine the aioli, anchovy and mustard in a small bowl. If the dressing is too thick, add a tablespoon of hot water.

3.Heat the oil in a large non-stick frying pan; cook the bacon until golden brown. Remove the bacon from the pan with tongs or slotted spoon; drain on absorbent paper. Add the bread to the pan and cook, in batches, for about 2-3 minutes on each side or until golden brown and crisp.

4.Arrange the lettuce with the bacon, bread crisps, chicken and parmesan in a large bowl or platter. Drizzle with the dressing.