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cooked chicken breast Caesar salad

how to cook chicken breast Caesar salad

  • 20 mins
  • 10 mins
  • easy
  • 2
jeff baker
Recipe by
Jeff Baker

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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Introduction

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!

Method

  1. Shallow fry the chicken 3 to 4 minutes each side until golden and thoroughly cooked, remove and drain on kitchen paper.
  2. Toss the lettuce in the dressing and place it onto a serving platter.
  3. 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.

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