Chicken Caesar Salad

Serves: 4
Prep time: 10mins
Cooking time: 20 mins

2 medium chicken breasts
1 Romaine lettuce, cut, washed and dried
2 egg yolks
1 tbsp Dijon mustard
1 tbsp red wine vinegar
2 cloves garlic, crushed
6 anchovy fillets, crushed
300ml olive oil
100g freshly grated parmesan
4 slices white bread, diced into cubes
4 medium eggs


Cut the chicken breasts into even sized chunky strips, the toss with a little olive oil and salt and pepper.

Warm a frying pan over a moderate heat and, when hot, fry the chicken, allowing it to colour to a golden brown.

When the chicken is cooked, remove from the pan and reserve, return the pan to the heat.

Add 4 tbsp of olive oil and heat through, then add the bread cubes and fry, tossing well so that they brown evenly.

Mix the egg yolks with the mustard, vinegar, and garlic and whisk well.

Add the anchovies and whisk in the olive oil slowly until you have the texture of mayonnaise. Add a little water if it is too thick.

Add the Parmesan to the dressing and check for seasoning.

Bring a pan of water to a gentle simmer, then poach the eggs with a little vinegar until just set but still soft.

To serve, toss the leaves in a bowl with some of the dressing and arrange on the plates. Toss the chicken and croutons in the bowl with a little more dressing, then arrange over the leaves.

Top each salad with a poached egg, then finish by drizzling the dressing all around