Now's time to use up the extra chicken from earlier in the week. Tonight we're making chicken Caesar salad with a wonderful garlicky homemade dressing.
Adding chicken & bacon to a Caesar salad is a classic combination, but without them this salad is the perfect side to a steak or BBQ too.
What you'll need
Enough for however many you're feeding, I cook for 2.
- Cooked chicken
- Crispy lettuce
- Parmesan cheese
- Smoked pancetta cubes or bacon (optional)
For the dressing
- Olive oil
- White wine vinegar
- Garlic clove
- Egg yolk
- Parmesan cheese
- Anchovy fillet/s (optional)
- Salt & pepper
What to do
- Slice or shred enough cooked chicken for however many you're feeding, about 1 breast per person.
- If using, add some pancetta cubes to a pan and fry gently until nicely browned.
- In a large bowl add; about 5 tablespoons olive oil, 1½ -2 tablespoons vinegar or lemon juice, ½ grated garlic clove, 1 egg yolk, a handful of grated parmesan, 1 finely chopped anchovy fillet (optional), salt & pepper. Mix well to emulsify, it should look like runny mayonnaise, add a splash of water to thin down if it's too thick. Taste, and adjust seasoning to your preference, it may need more vinegar.
- All cooked and prepped? It's time to dress the salad and plate up!
- Add the washed crispy lettuce to the dressing and toss. You can throw all the ingredients in with the dressing at this point and give it all a good coating, but I like to layer the flavours up a little and serve the chicken and pancetta on top of the salad, adding a few shavings of parmesan to the top.
Dressing ingredients
