If you have some leftover chicken from the previous nights dinner, then this chicken caesar salad recipe will make the most of it. Serves 4.
- 5 bacon rashers, chopped
- 2 chicken breasts, chopped
- 2 slices of white bread
- 1 tablespoon of olive oil
- 2 lettuce
- 1/2 cup of parmesan, shaved
- 4 anchovy fillets
- 1 garlic clove, crushed
- 2 tablespoons of lemon juice
- 1 egg yolk
- 1/2 teaspoon of dijon mustard
- 1/4 cup of olive oil
- salt and pepper to taste
Cook the bacon in a large frying pan over a medium heat for 5 minutes, or until crisp. Drain using paper towels.
Remove the crusts from the bread and cut the bread into 3/4 inch cubes. Add some oil to the frying pan and dry the bread over a medium heat, tossing constantly , until golden brown. Drain the croutons with paper towels.
To make the dressing, combine the anchovy, garlic, lemon juice, egg yolk, dijon mustard, and olive oil, and blend all the ingredients until combined well. Season to taste with salt and pepper.
Separate the lettuce leaves, rinse well and dry with a tea towel. Place the lettuce leaves in a bowl, sprinkle over the bacon, croutons, chopped chicken breasts, and drizzle over the dressing. Finish with some shaved parmesan sprinkled over top.