SUMMER CHICKEN CAESAR SALAD
INGREDIENTS
Ingredients:
chicken thighs (1-2 per person depending on hunger)
cos lettuce (any greens will work here!)
1 avocado
2 small lebanese cucumbers
old/stale/frozen bread (I used the butt ends of sourdough)
parmesan
butter, extra virgin olive oil (evoo)
Dressing:
1 tsp dijon mustard
2 tbsp mayonnaise
2 small anchovy fillets (trust me please)
1 tbsp capers
1 clove garlic
1 tbsp preserved lemon (can just use normal lemon & salt)
METHOD
Preheat BBQ on medium heat. Drizzle chicken thighs with evoo, salt, pepper and garlic powder. When BBQ is hot, add chicken thighs to grill and flip after about 10 minutes, cook on other side for about 10 minutes. Cooking time with vary due to size.
While chicken is cooking, preheat a pan on medium heat for croutons. Cut up bread pieces into bite size chunks and add to pan with a good glug of evoo, a knob of butter and salt. Fry these until golden and crispy (~10 minutes).
While your chicken and croutons are cooking away, chop up your lettuce, avo, cukes in whatever shape makes you happy.
For dressing: mince garlic and capers, then add anchovies and preserved lemon and chop them together to make a paste. Add dijon and mayo to your salad bowl, add in your beautiful paste and mix well. If not using preserved lemon, add 1tbsp lemon juice and lemon zest and taste, then add pinch of salt. Taste taste taste and adjust. Thin with some water if needed.
Add salad ingredients and croutons to your salad bowl, mix well. Top with chicken and a healthy sprinkle of parmesan. Enjoy!!!
