This tasty chargrilled chicken caesar salad is great for lunch.

"You can’t beat a good chicken Caesar salad when the mood hits you, and there
are many versions but this is our favourite. It’s easy to whip up in a hurry. Ideal
as a starter, lunch dish or light dinner." - Brian Walsh 

Yield: Serves 4

Ingredients

  • 4 chicken breasts
  • Salt and pepper
  • 100g egg yolks, about 5
  • 50ml balsamic vinegar
  • 1 clove garlic
  • 2 anchovies
  • 500ml vegetable oil
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped tarragon
  • 1 shallot, finely diced
  • 12 slices pancetta
  • 1 small loaf sourdough bread
  • Olive oil
  • 6 heads baby gem, washed
  • Parmesan

Method

  1. Season chicken and grill skin-side down for five minutes until charred and
    golden brown. Turn chicken and place in an oven at 170ºC/gas mark 3 for 15-20
    minutes.
  2. Place egg yolks into a food processor with the balsamic, garlic, anchovies and
    blend.
  3. Add oil slowly and continue to mix until it forms a thick mayonnaise. Add
    chopped herbs and shallots. Season to taste.
  4. Place pancetta on parchment paper and bake in the oven at 170ºC/gas mark 3
    for eight minutes or until crisp.
  5. Tear the sourdough into chunks, dress with olive oil and season, place into the
    oven to crisp up.
  6. Dress the washed baby gem leaves with dressing, arrange in a bowl and begin
    layering up the ingredients including the warm chicken, crispy bacon and
    toasted bread. Top with Parmesan shavings.

TIP: Make the dressing in advance and store in the fridge to use for impromptu
suppers.