Chicken caesar salad
Whole grain mustard
1 clove(s), crushed
Skinless chicken breast
400 g, (2x200g)
80 g, coarsely chopped
Anchovy fillets in oil, drained
3 medium, finely chopped
180 g, outer leaves removed, torn
2 medium, peeled, quartered
Shaved parmesan cheese
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
- Combine mustard, 1 teaspoon of the oil and garlic in a small bowl. Spread each side of bread slices with mustard mixture. Place on prepared tray. Bake, turning once, for 10 minutes or until croutons are golden and crisp.
- Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken for 2 minutes each side or until golden. Place chicken on a small baking tray. Roast in oven for 6–8 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Rest chicken for 5 minutes before slicing thinly.
- Cook bacon in same pan, stirring, for 3–5 minutes or until crisp. Drain on paper towel. Combine mayonnaise, juice and half of the anchovies in a small bowl. Combine lettuce, eggs, remaining anchovies, chicken and bacon in a large bowl. Add dressing and toss gently to combine. Season with freshly ground black pepper and sprinkle with parmesan. Serve with mustard croutons.