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how to make chicken breast Caesar salad
10 minutes
easy
2
Our skinless and boneless chicken breasts are perfect for a spring salad. Shallow fry for crispy, succulent chicken or grill for a lighter version.
Our ever-popular chicken breast fillets are so easy to prepare and perfect for so many dishes. Skinless and boneless, these chicken breasts are perfect for a spring salad. The supreme quality of our chicken has so much more flavour and texture, it’s just as good simply grilled and lightly seasoned!
- Shallow fry the chicken 3 to 4 minutes each side until golden and thoroughly cooked, remove and drain on kitchen paper.
- Toss the lettuce in the dressing and place it onto a serving platter.
- Slice the chicken breasts into 5 or 6 pieces then scatter them over the dressed salad.
To serve, garnish with slivers of anchovy and a bowl of new potatoes for a complete lunch.
- Note for a lighter salad simply grill the chicken breasts with a little olive oil and sea salt.
- The Ingredients
- for the chicken
- 2 chicken breast fillets seasoned with salt
- Handful flour for coating
- 1 free range egg beaten
- Handful panko breadcrumbs for coating
- 1 tbsp.Fresh grated parmesan plus extra to serve
- 1 head romaine lettuce cut lengthways in half
- 6 anchovies cut into slivers
- for the dressing
- 1 free range egg yolk
- juice of ½ lemon
- a clove of garlic
- 6 salted anchovies
- 100 ml whipping cream
- fresh grated Parmesan
- salt and pepper to taste.
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