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Lemon chicken caesar salad

Name: Lemon chicken caesar salad recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 8 chicken thigh fillets, trimmed; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 1/2 loaf day-old sourdough, crusts removed, torn into bite-sized pieces; 4 thin slices prosciutto; 2 teaspoons sesame seeds; 2 teaspoons chopped tarragon; 2 baby cos lettuces, leaves separated; 4 eggs, poached; 2 egg yolks; 1 tablespoon lemon juice; 200ml sunflower oil; 3 teaspoons white wine vinegar; 4 anchovy fillets in oil, drained, plus extra to serve; 1 tablespoon Worcestershire sauce; 2 teaspoons Dijon mustard; 1/3 cup (25g) finely grated parmesan, plus extra to serve

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Caesar salad is always a winning option, and the simple addition of lemon and sesame seeds adds a wonderful zing to pan-fried chicken.

8 chicken thigh fillets, trimmed
1/3 cup (80ml) lemon juice
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1/2 loaf day-old sourdough, crusts removed, torn into bite-sized pieces
4 thin slices prosciutto
2 teaspoons sesame seeds
2 teaspoons chopped tarragon
2 baby cos lettuces, leaves separated
4 eggs, poached

Caesar dressing

2 egg yolks
1 tablespoon lemon juice
200ml sunflower oil
3 teaspoons white wine vinegar
4 anchovy fillets in oil, drained, plus extra to serve
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1/3 cup (25g) finely grated parmesan, plus extra to serve

Method

1.

Place chicken, lemon juice, oil and a pinch of pepper in a large bowl. Combine well using your hands. Cover with plastic wrap and chill for 1-2 hours to marinate.
2.

For the dressing, place the yolks, juice and a pinch of salt in a food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until you have a thick, glossy mayonnaise. Add vinegar, anchovies, Worcestershire sauce, mustard and cheese, then whiz to combine. Season with pepper. Set aside.
3.

Preheat oven to 180°C. Line 2 trays with baking paper. Place bread on one tray, drizzle with extra oil and toss to combine. Place prosciutto on remaining tray, then bake for 10-12 minutes until bread is golden and prosciutto is crisp. Cool. Break prosciutto in half lengthways.
4.

Heat a large frypan over high heat until smoking. Sprinkle sesame seeds over both sides of chicken, then cook for 5 minutes each side or until cooked through. Sprinkle with tarragon, rest for 10 minutes, then slice into 1.5cm strips.
5.

Divide lettuce, chicken, croutons, prosciutto and extra anchovy, if using, among plates. Drizzle with dressing, sprinkle with extra cheese and top with poached eggs, to serve.