Chicken & Bacon Caesar Salad
This is a lovely version of this classic Summer lunch
180°c fan 160°c – 350°f – Reg 4
Place chicken breasts in ovenproof dish with stock and seasoning, cook in oven for approx. 20 minutes (Do not over cook just check no red blood coming out when pierced)
Grill bacon until crisp
Allow both meats to cool
To make the dressing
Zest and juice lemon, mince garlic, chop anchovies and finely grate parmesan.
Mix all ingredients together, check seasonings and put in refrigerator until ready to use
Grate Parmesan into shavings, chop Romaine lettuce.
Slice the chicken and chop the bacon into bite size pieces
Place the lettuce on serving dish arrange the chicken and bacon and cover with dressing.
Sprinkle over parmesan shavings and serve
When making the dressing be careful how much extra salt you add as the anchovies are quite salty. If this happens add a little more cream!
– you could add some croutons they add a lovely crunch
2 Chicken breasts
20ml chicken stock
1 Romaine lettuce
25g parmesan cheese
50ml double cream
1 tab Dijon mustard
15g parmesan cheese
2 tabs filet of anchovies
1 garlic clove