Chicken Caesar Salad
You will need one large barbecued chicken (900g) for this recipe.
100g Parmesan cheese
1 Egg
1 Clove garlic, quartered
1/2 Teaspoon dijon mustard
2 Tablespoons lemon juice
10 anchovy fillets, drained
1 large cos lettuce, torn
3½ cups (600g) coarsely chopped, cooked chicken
170g packet croutons
¾ cup (180ml) olive oil
Using a vegetable peeler, slice cheese into thin ribbons.
Blend or process egg, garlic, juice, mustard and half of the anchovy until smooth. With motor operating, add oil in a thin, steady stream; process until dressing just thickens.
Just before serving, combine cheese in large bowl with lettuce, chicken, croutons and remaining anchovy; toss gently to combine. Drizzle with anchovy dressing to serve.
Serves 4 Chicken Caesar Salad
Per serving 80.6g fat; 4306kJ (1029 cal) tip
The dressing can be made a day ahead and refrigerated, covered.
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