Chicken Ceaser Salad

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Dassie Artisan inspires you to incorporate the art of good living into your lifestyle and create a home that you are truly proud of, knowing that you are helping us to fight poverty through trade. Their products are ethically produced with a touch of rustic minimalism, and are all unique – handmade by talented artisans using traditional skills passed down through generations. If you click the link ‘Shop’ you can buy the featured items I have used for this Chicken Ceaser Salad.

( serves 4)

Ingredients

( for the dressing)
200g Parmesan
250ml Olive Oil
2 Garlic cloves, grated
4 Anchovies, roughly chopped
1 Tablespoon Dijon Mustard
2 Egg Yolks
1 Lemon, the juice and zest
Salt and Pepper
( for the croutons)
1/3 of a sourdough load
4 Tablespoons of Green Pesto
50 ml Olive Oil
Salt and Pepper
( for the salad)
2 Kos Lettuce
1 Red Bell Pepper
1 Green Onion ( scallion)
(for the chicken)
3 Chicken Breasts
1 lemon, zest
1 Tablespoon Oregano & Thyme
50ml Olive Oil
Salt and Pepper
Method
1) Turn on your oven to 170 degrees. Line a baking tray with parchment then place the chicken breasts onto the tray.
2) In a small ramekin, add the lemon zest, olive oil, oregano& thyme , salt and pepper and add to the chicken, and make sure you coat both sides. Bake for 25 minutes, when cooked remove the chicken and leave the oven on.
3) In a separate baking tray, add the olive oil, pesto , salt and pepper. Slice the sourdough into bite sized chunks, and toss around to evenly coat. Bake for 5-7 minutes until crispy.
4) To make the dressing, add a tablespoon of mustard and egg yolks to a medium bowl.Whisk  slowly and add your olive oil until it has turned thick and creamy ( this should take 1 minute). Add the rest of the ingredients and stir until combined.
5) Chop the bell pepper into very small pieces, and add to your salad bowl. Do the same with the green onion. With the lettuce, chop into strips and add to the salad bow.
6) Slice the chicken into bite sized chunks, and pop into the salad bowl. Add your sauce and croutons, then gently toss around to coat the salad. Serve immediately.

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