Chicken Caesar Salad
|Boneless chicken breast fillet||2|
|Cos lettuce||1 , leaves separated|
|Cherry tomatoes||8 Ounce, halved (250 Gram)|
|Parmesan cheese shavings||4 Ounce (125 Gram)|
|For crispy croutons|
|Bread cubes||8 Ounce (250 Gram)|
|Olive oil||2 Tablespoon|
|Mustard dressing||1⁄4 Cup (4 tbs) (Creamy, Adjust Quantity As Needed)|
|Sour cream||4 Ounce (1/2 Cup / 125 Gram)|
|Mayonnaise||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Whole grain mustard||2 Tablespoon|
|Anchovy fillets||3 , chopped|
|Water||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
1. Preheat barbecue to a medium heat.
2.To make croutons, place bread cubes in a baking dish, drizzle with oil and toss to coat. Bake for 15 minutes or until bread is crisp and golden. Cool.
3. Place chicken and bacon on oiled barbecue and cook for 2-3 minutes each side or until chicken is tender and bacon is crisp. Cool, then cut chicken into slices and chop bacon.
4. Arrange lettuce leaves, tomatoes, chicken and bacon in a bowl.
5. To make dressing, place sour cream, mayonnaise, mustard, anchovies and water in a food processor or blender and process until smooth. Just prior to serving, drizzle dressing over salad, then scatter with croutons and Parmesan cheese shavings.