Chicken Caesar Salad

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By Jason Henderson, head chef at Knock Castle Hotel and Spa, Crieff.

INGREDIENTS

Four chicken breasts

• salt & pepper

• Two heads cos lettuce, ripped

and washed

• Four slices of Parma ham

• 150g parmesan shavings

• Two slices of white bread

• One tbsp olive oil

• 25g butter

• Two shallots sliced into rings

• 50g chopped parsley

For the Caesar dressing

• 100g mayonnaise

• 75g grated parmesan

• Eight anchovy fillets

• pinch black pepper

METHOD

Preheat the oven to 200C.

Season the chicken breasts well with

salt and pepper.

Sear in a hot pan

and roast in the oven for 15 mins or

until cooked.

Place ham on greaseproof paper and

lay on a baking tray.

Roast in the oven

until crisp.

Cut bread into 1cm cubes and sauté

in oil and butter until crisp.

Blitz all dressing ingredients in blender

until smooth.

In a large bowl, combine the dressing

and the salad with the shallots, half of

the chopped parsley and half of the

Parmesan.

Mix together and season

to taste.

Place salad into serving dishes, slice

chicken and place on top, sprinkle

remaining Parmesan and parsley

over salad.

Sprinkle croutons over and place

ham crisp onto chicken.