Chicken Caesar salad

Fairlady
4 servings Prep: 10 mins, Cooking: 30 mins By Food24
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Ingredients (11)

4 chicken breast fillets
1/2 cup fresh chillies — 573
lemon — zest and juice
2 lettuce — cos head
1 baguette — thinly sliced
50 g parmesan cheese — shaved
DRESSING:
2 garlic — cloves, minced
10 anchovy fillets
1 egg — coddled
2/3 cup fresh chillies — 573
1/2 cup parmesan cheese — grated
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Method:

Preheat oven to 200ºC.

In a small bowl, whisk together the lemon juice and zest with half the olive oil and pour over the chicken breasts. Marinate for 30 minutes.

Heat a griddle pan, and cook chicken for five minutes on each side or until cooked through. Remove and set aside.

Place baguette slices on a baking tray; drizzle with remaining olive oil and sprinkle over salt and pepper. Bake until golden brown.

DRESSING:
Place the garlic cloves, anchovies and egg in a blender. Blitz for one minute, slowly add the oil in a thin stream, allowing the mixture to emulsify. Stir through grated Parmesan, lemon juice and zest, and season well.

Divide lettuce between serving dishes and top each plate with a sliced chicken breast, croutons and the Parmesan shavings. Drizzle dressing over and toss to coat.

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