Grilled chicken caesar salad

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1 x 30cm Lebanese bread 1 tsp extra virgin olive oil Salt & freshly ground black pepper 1 crisp 'n' crinkly bacon rasher (Hutton's brand) 1 (about 200g) single chicken breast fillet, excess fat trimmed 1 small cos lettuce, leaves separated, washed, dried, large leaves torn 10g shredded parmesan

Ingredients Nutrition

80g low-fat fresh ricotta 4 anchovy fillets, patted dry with paper towel 1 egg yolk 1 1/2 tbs fresh lemon juice 1 tsp Dijon mustard 1 garlic clove, crushed Pinch of caster sugar 90g (1/3 cup) skim milk natural yoghurt Freshly ground black pepper



Step 1
Preheat oven to 180°C. Place the bread on a baking tray and brush with half the oil. Sprinkle with salt and pepper. Bake in preheated oven for 10 minutes or until golden and crisp. Set aside on the tray to cool to room temperature.


Step 2
Meanwhile, heat a chargrill on medium-high. Add the bacon and cook for 1-2 minutes each side or until golden. Set aside to cool. Brush the chicken fillet with the remaining oil and cook on the chargrill for 4 minutes each side or until just cooked through. Set aside to cool.


Step 3
To make the dressing, place the ricotta, anchovies, egg yolk, lemon juice, mustard, garlic and sugar in a blender. Blend until smooth. Place the yoghurt in a small bowl and whisk with a fork until smooth. Gradually stir in the ricotta mixture. Taste and season with pepper.


Step 4

Cut the chicken across the grain into 5mm-thick slices. Serve immediately. Arrange the bread pieces and chicken slices amongst the lettuce and sprinkle with the bacon and parmesan.Break the bread roughly into 4cm pieces. 6. Step 5 Place the lettuce in a large serving bowl. Use a sharp knife to cut the bacon crossways into 5mm-thick strips. 5. . Step 6 Dollop dressing amongst salad.

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