Chicken caesar is my all time favourite salad, I love the strong flavours and the crispy bacon. Instead of using mayonnaise for the dressing I used full cream yogurt. For the boys in the family, I warmed up some wraps, as they don’t take it very kindly being served salad for dinner 😉
5 free-range chicken breasts, cut into cubes
1 punnet baby tomatoes
1 packet streaky bacon or macon, diced
1 packet of ready-made croutons or half a loaf of ciabbata (coat with olive oil and place under the grill until crispy)
Parmesan cheese, shaved
4 heads of romaine lettuce
For the dressing:
3 tablespoons of full cream yogurt
2 cloves garlic, minced
3 minced anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon Vinegar
Kosher Salt and black Pepper
Juice of 1 Lemon
Extra virgin olive oil
Preparation 10 minutes
Cooking time 5-7 minutes
Coat the cubed chicken breasts with a generous glug of olive oil, a good pinch of sea salt and black pepper.
Place a frying pan on high-heat and cook the chicken in batches, about 2-3 minutes for each batch or until the chicken is opaque, be careful not to over cook!
In another frying pan, place the chopped bacon and fry until crispy.
To make the dressing, pound the garlic and anchovy fillets in a pestle and mortar until you have a pulp. Scrape into a bowl and whisk in the yogurt, vinegar, Dijon mustard, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
To assemble, get out a large platter, lay out the lettuce and scatter over all the salad toppings. Pour over the dressing, and sprinkle over the shaved parmesan.