Chicken

Chicken caesar with lighter yoghurt dressing

Name: Chicken caesar with lighter yoghurt dressing
Yield: 4
Ingredients: 8 skinless, boneless chicken thigh fillets; 4 thin slices seeded rye bread, torn into small pieces; Extra virgin olive oil spray, to grease; ¼ cup very finely grated parmesan; 2 baby cos lettuce, leaves separated; ½ radicchio, leaves separated; 1 tbs dried oregano; 3 tsp smoked paprika; 3 tsp ground coriander; 2 tbs extra virgin olive oil; 3 garlic cloves, crushed; Zest of 1 lemon; Juice of 1 lemon; 1 small garlic clove; 4 anchovy fillets in oil, drained; ⅓ cup Greek yoghurt; 2 tbs very finely grated parmesan; 1 tsp Worcestershire sauce; 2 tsp Dijon mustard; Juice of ½ lemon

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by Warren Mendes

delicious. team

Mar 01, 2019

A lighter take on the classic salad.

8 skinless, boneless chicken thigh fillets
4 thin slices seeded rye bread, torn into small pieces
Extra virgin olive oil spray, to grease
¼ cup very finely grated parmesan
2 baby cos lettuce, leaves separated
½ radicchio, leaves separated

Chargrilled chicken marinade

1 tbs dried oregano
3 tsp smoked paprika
3 tsp ground coriander
2 tbs extra virgin olive oil
3 garlic cloves, crushed
Zest of 1 lemon
Juice of 1 lemon

Yoghurt caesar dressing

1 small garlic clove
4 anchovy fillets in oil, drained
⅓ cup Greek yoghurt
2 tbs very finely grated parmesan
1 tsp Worcestershire sauce
2 tsp Dijon mustard
Juice of ½ lemon

Method

1.

Preheat oven to 250°C (fan-forced).
2.

For the marinade, combine all ingredients and 2 tsp salt flakes in a bowl, then rub over the chicken. Line a baking tray with baking paper or foil and add chicken. Roast for 15 minutes or until slightly charred and cooked through.
3.

To make the croutons, place the bread on a second baking tray lined with baking paper or foil and spray with oil. Scatter over the parmesan and sprinkle with freshly ground black pepper. Place in oven on a rack beneath the chicken and bake for 5 minutes or until golden and crisp.
4.

For the dressing, using a large knife finely chop the garlic and anchovy on a chopping board then crush to a paste using the edge of the knife. Combine in a bowl with the remaining ingredients and ¼ tsp freshly ground black pepper, then set aside.
5.

Rest the cooked chicken for 5 minutes lightly covered with foil.
6.

Just before serving, place the salad leaves in a large bowl and drizzle over some of the dressing, then toss to ensure everything is evenly coated. Top with the croutons and sliced chicken. Drizzle over a little more dressing and the resting juices, and serve immediately.