CHICKEN CAESAR SALAD INGREDIENTS RECIPES

Steps:

• Preheat the grill to high.
• Place the speck or proscuitto onto a baking sheet and place under the grill for 3-4 minutes, or until crisp. Remove speck and place on a plate lined with kitchen paper to drain.
• Cut both chicken breasts through the middle, without cutting through, to form one large flat piece. Season, to taste, with salt and black pepper and brush with olive oil.
• Heat a griddle pan until hot then place the chicken breasts on it and cook for 2-3 minutes on each side, or until just cooked through.
• Heat a frying pan until hot and add the butter and then the cubed bread. Fry until golden brown, then remove.
• Separate the leaves from the lettuce and cut into chunky pieces.
• For the dressing, in a medium saucepan, bring the garlic and wine to a boil and simmer for about 5 minutes, until the garlic has softened. Leave to cool.
• Combine the wine and garlic with the egg yolks, anchovy and cheese in a mixing bowl. Blend with a hand blender or food processor until smooth. Drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. Stir in the mustard and add seasoning to taste.
• Add the crisp-fried speck, croutons and lettuce to the dressing and toss to combine. To serve, place salad on plate, top with chicken and pour the dressing over.