Chicken Caesar Salad - Parmesan Salad
Chicken Caesar Salad Yes, believe it or not, this very Italian sounding Chicken Caesar Salad originates in Mexico. Dating back to the 1920's
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1 large romaine lettuce cos or iceberg lettuce work well too
- 2-3 slices of bread
- 2 cooked chicken breasts
- 8 anchovy fillets
- 2 to matoes
- 2 hardboiled eggs
- Large handful of parmesan shavings
- Drizzle of olive oil
- 120 ml 1/2cup natural yoghurt
- 2 anchovy fillets
- Juice of one lemon
- 1 tbsp. finely grated parmesan
- 1 tbsp. 15ml Worcester sauce
Preheat oven to 220⁰C/430⁰F
Cut bread into large cubes, place on a baking tray and drizzle with olive oil.
Bake in the oven for 8 minutes or until lightly browned and crispy.
Clean lettuce and cut into large chunks and place on serving plates.
Slice chicken breasts and place over lettuce with toasted bread cubes and anchovies.
Cut tomatoes and eggs into quarters and arrange on salad.
Place all the dressing ingredients into a small blender and pulse a few times until smooth.
Drizzle dressing over the salad and sprinkle with the parmesan shavings.
Serve with a generous amount of freshly ground black pepper.