Chicken Caesar Salad

Ingredients

For the Caesar dressing

• ½ cup mayonnaise, 115 g
• ⅓ cup Parmesan cheese, 30 g, finely grated
• 2 tbsp lemon juice
• 2 anchovy fillets, finely chopped, or 1 tsp anchovy paste
• 1 garlic clove, finely grated
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• ¼ tsp black pepper
• 1–2 tbsp water, to thin

For the croutons

• 3 cups day-old crusty bread, about 4 oz (115 g), torn into bite-size pieces
• 2 tbsp olive oil
• 1 garlic clove, finely grated
• ¼ tsp fine salt

For the salad

• 1 ½ lb boneless, skinless chicken breasts, 680 g
• 1 tbsp olive oil
• ¾ tsp fine salt
• ½ tsp black pepper
• 2 large heads romaine lettuce, about 1½ lb (680 g), chopped
• ½ cup shaved Parmesan, 40 g

Instructions

Make the dressing

1. Whisk together the mayonnaise, Parmesan, lemon juice, anchovy, garlic, mustard, Worcestershire sauce and pepper. Add water a little at a time until pourable. Refrigerate.

Make the croutons

2. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Toss the bread with the olive oil, garlic and salt and spread on a sheet pan.
3. Bake for 10 to 12 minutes, stirring once, until golden and crisp. Let cool.

Cook the chicken and assemble

4. Pound the chicken to an even thickness, brush with olive oil and season with the salt and pepper.
5. Cook in a hot skillet or grill pan over medium-high heat for 5 to 6 minutes per side, until cooked through (165°F / 74°C (165°F)). Rest for 5 minutes, then slice.
6. In a large bowl, toss the romaine with about two-thirds of the dressing. Add the croutons and shaved Parmesan and toss gently.
7. Top with the sliced chicken, drizzle with the remaining dressing and serve.