Chicken Caesar
Author:
Nadia Felsch
yield:
2
Ingredients
Chicken
2 medium chicken breasts
Salt and pepper, to taste
2 teaspoons dried or fresh thyme
Oil or butter, to cook
Dressing
1 egg yolk
1 teaspoon Dijon mustard
1 small garlic clove, chopped
½ tablespoon red wine vinegar
¼ cup + 2 tablespoons olive oil
Salt and pepper, to taste
Salad
3 packed cups mixed leaves
1 tablespoon parmesan cheese
The lot
4 rashers quality bacon
2 eggs
Oil, to cook
2 slices sourdough bread
Instructions
Prepare breasts by bringing to room temperature and butterflying if particularly thick
Season and coat well with thyme
Heat a large frypan or griddle on med-high heat
Add oil or butter
Once hot, add chicken and cook completely through each side
While chicken is cooking, make the dressing
To make the dressing, place yolks, mustard, garlic and vinegar in a small food processor and process until smooth
With the motor running, slowly add the oil until dressing thickens and season to taste
Thoroughly combine dressing through mixed leaves, add grated parmesan and set aside
Heat oil in a large frypan on med-high heat
Once hot, add bacon and cook both sides until the edges start to become golden
Set aside to keep warm and cook eggs in the same pan with more oil as needed
Crack both eggs into hot pan and fry until set or as preferred
Toast bread
Once chicken is cooked, remove from heat and either serve as is or slice
Divide salad mix between plates, topping with the bacon, egg, chicken and bread to serve
Notes
A classic made simple, healthy and so versatile too!
**TOP TIP
Why not make enough chicken for leftovers tomorrow? Even with a simple salad and hello yummy, healthy food in a flash!
Gluten-free?
Leave out the bread.
Recipe by
Nadia Felsch
at https://nadiafelsch.com/2016/09/15/chicken-caesar-salad-with-the-lot/
3.4.3177