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Roasted Chicken Caesar Salad

Serves: 2 Preparation time: 20 minutes   This classic salad is delicious as a light summer dinner or weekend lunch.

INGREDIENTS

For the dressing:

  • 125 ml (1/2 cup) Clover Classic Mayonnaise, Medium
  • 3 anchovy fillets, drained
  • 1 (1/2 tablespoon) garlic clove, crushed
  • 30 ml (2 tablespoons) lemon juice
  • black pepper, to taste

 

For the salad:

  • 4 rashers streaky bacon
  • 1 large cos lettuce head, washed, leaves separated, cut into smaller pieces
  • 250 g roasted chicken, pulled from the carcass and sliced into bite-sized pieces
  • 40 g Parmesan cheese, shaved

Method

For the dressing:

  1. Using a food processor or a stick-blender, blitz the mayonnaise, anchovy, garlic, and lemon juice until smooth.
  2. Season well with black pepper.
  3. Set aside.

 

For the salad:

  1. Heat a non-stick frying pan on high heat. Cook the bacon until crisp and transfer to a plate lined with a paper towel.
  2. Chop into bits once cooled.
  3. Toss the lettuce with half the dressing and arrange on a large serving platter.
  4. Arrange the bacon on top, then the chicken, and finally the Parmesan.
  5. Serve with the remaining dressing on the side.

 

TIPS:

  • Use a vegetable peeler to shave the Parmesan.
  • Serve with crusty bread for a fuller meal.