Grilled Chicken Caesar Salad

• 4boneless, skinless chicken breasts
• 4 tbspgarlic-infused olive oil, divided
• 1 tspsmoked paprika
• 1 tspdried oregano
• 2egg yolks, from British Lion or Laid in Britain marked eggs, or pasteurised yolks
• 80 mlgarlic-infused olive oil
• 6anchovy fillets in oil, drained
• 40 gParmesan, finely grated
• 1 tspDijon mustard
• 1lemon, juiced
• 1 tspWorcestershire sauce
• 150 gsourdough bread, torn into rough chunks
• 3cos lettuce hearts, about 450 g, leaves separated and torn
• 40 gParmesan, shaved with a peeler
• Fine salt and black pepper
• 20 gParmesan, finely grated (optional)
• small handful of fresh flat-leaf parsley, roughly chopped (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Heat the oven to 200°C fan. Toss the torn sourdough with 2 tbsp garlic-infused olive oil, season well and spread on a baking tray. Roast for 12–15 minutes until deeply golden and crisp at the edges, then set aside.
2. 2Meanwhile, place the chicken breasts between two sheets of baking paper and bash to an even 2cm thickness with a rolling pin; this is the difference between juicy chicken and dry chicken.
3. 3Rub the chicken all over with 2 tbsp garlic-infused olive oil, the smoked paprika and oregano, then season generously with salt and pepper.
4. 4Heat a large griddle or heavy frying pan over a high heat. Cook the chicken in two batches for about 5–6 minutes per side until browned and the thickest part reaches 75°C for 30 seconds. Keep the first batch on a warm plate while the second cooks. Rest for 5 minutes before slicing.
5. 5While the chicken rests, make the dressing. Finely chop the anchovy fillets to a paste, then whisk together with the egg yolks, Dijon mustard and lemon juice in a bowl until smooth.
6. 6Slowly drizzle in the 80ml garlic-infused olive oil, whisking constantly, until the dressing is thick, glossy and emulsified. Stir in the grated Parmesan and Worcestershire sauce, then season to taste; it should be punchy and savoury.
7. 7Arrange the torn cos leaves across a large serving platter or divide between four bowls.
8. 8Slice the rested chicken on the diagonal and lay over the lettuce. Scatter the croutons and shaved Parmesan over the top.
9. 9Spoon the Caesar dressing generously over everything, letting it pool into the leaves.
10. 10Finish with the optional parsley, extra grated Parmesan and lemon wedges if using.

Per serving

kcal

823

protein

70.8g

fibre

4.4g

carbs

26.4g

fat

47.6g