Caesar Salad With Grilled Chicken

Again nothing ground breaking but just another one of our summer favourites. I have added grilled chicken to make it more substantial to serve at dinner, forgo the chicken if you want to serve it as a light lunch instead. This is one of those simple dish that can go horribly wrong; too much dressing, over cooked chicken and a badly made dressing can all turn this into a horrible nightmare! 

I am making this a very short post as I have got my food shopping with me, please come back tomorrow for my Malaysian Monday post.

serve 2 as a one dish meal
you'll need;
2 free range chicken breasts
1 tbs of olive oil
2 garlic cloves, chopped
1 sprig of rosemary, chopped
salt and pepper to taste
2 baby cos lettuce, cut into large pieces
2 rashes of bacon, rinds removed and fried til crispy
1/2 a loaf of ciabatta bread, cut into pieces
2 very fresh free range eggs, soft poached and drained well
8 anchovy filets
parmesan shavings

for the dressing;
1 garlic cloves
3 anchovy fillets
2 very fresh free range eggs
1/2 tbs of Dijon mustard
juice from 1/2 a lemon
15 g of grated parmesan cheese
250 ml of olive oil
salt to taste

Marinate the chicken breasts for at least an hour.

To prepare the dressing - Pound garlic and anchovy fillets to a paste. Place the paste in a bowl and slowly whisk in the eggs, dijon mustard, lemon juice and olive oil. Finally season with sea salt.

Grill chicken on a hot griddle for 5 minutes each side then finish off in the preheated oven for 10 to 15 minutes depending on the size of the breasts. Rest for at least 5 minutes before slicing.

Drizzle some olive oil over the ciabatta pieces and toast until golden and crispy. Allow to cool.

Toss ciabatta and lettuce with 4 tbs of the dressing and divide into 2 equal portions.

Place the sliced chicken breast, crispy bacon, anchovy fillets and a poached egg over the dressed leaves. Season the poached egg, shave some parmesan cheese over and drizzle a little more dressing over.