Cheaty chicken Ceasar salad
Method
Preheat the oven to 200 C/Fan 180 C/Gas 6. Tear the bread into pieces, toss in the olive oil and season with salt and pepper.
Scatter the bread pieces on a baking tray and bake for 8–10 minutes until golden brown and crisp. Remove from the oven, drain on kitchen paper and allow to cool.
For the dressing, mix all the ingredients together in a bowl, then taste to check the seasoning (the anchovies will probably have contributed enough salt).
Put the chicken and baked bread into a large serving bowl. Tear each of the lettuce leaves into 2 or 3 pieces and add them to the bowl then stir through the dressing.
Arrange the anchovy fillets over the salad and shave the cheese (using a peeler) over the top.
Swaps
For a lighter version, swap out the mayo for natural yoghurt and add an extra squeeze of lemon to the dressing.
Ingredients
2 slices of sourdough or good-quality wholemeal bread, crusts removed
2 tbsp olive oil
300g cold leftover chicken, torn into pieces
1 Cos lettuce, divided into leaves
8 tinned or jarred anchovy fillets (MSC certified)
100g extra mature Cheddar
Flaky sea salt and black pepper
For the Caesar dressing
4 tbsp mayonnaise
2 tinned or jarred anchovy fillets (MSC certified), finely chopped
1 garlic clove, finely grated
30g extra mature Cheddar, finely grated
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