Parmesan Classic Caesar Salad with Chicken

GRIDDLED CHICKEN

• 4 chicken breast fillets 
• 30 ml olive oil
• 2 garlic cloves, crushed
• 30 ml lemon juice
• salt and pepper

DRESSING

• 180 ml good quality mayonnaise
• 1 garlic clove, crushed
• 2 anchovy fillets, mashed
• 30 ml lemon juice
• 5 ml Dijon mustard
• 5 ml Worcestershire sauce
• 100 ml finely grated Klein River Parmesan 
• salt and pepper to taste
• milk to thin out dressing to your preference

SALAD

• 160 ml garlic bread croutons (homemade or store-bought)
• 80 g Cos lettuce or Romaine lettuce
• 4 baby cucumbers, sliced
• 4 eggs, boiled to your liking and cut in half
• Extra Klein River Parmesan shavings

METHOD:

Lastly add the rest of the Klein River Parmesan shavings.

TO COOK THE CHICKEN:  Combine the olive oil, garlic and lemon juice and marinate the chicken in the mixture for at least 30 minutes or longer.  Discard the marinade and cook the chicken in a very hot griddle pan for about 3 minutes on each side.  Season and keep aside  

TO MAKE THE DRESSING: Combine all the ingredients in a food processor and blitz until smooth.  Add milk if you need to thin the sauce down and check for seasoning. Make at least 30 minutes before use for flavours to develop.

TO ASSEMBLE:  Place the lettuce in 4 serving bowls or one large platter. Drizzle over some of the dressing.  Scatter over the croutons and cucumber. Top with the chicken, and add more dressing.  Lastly add the bacon (if using) and eggs.

Drizzle over a little extra olive oil and serve with some of the dressing on the side