Chicken Caesar Salad

Ingredients

• 2 Chicken breast Fillets
• 4 Rashers bacon
• 3 boiled eggs
• 1 cos lettuce
• ¾ cup croutons
• ¼ cup shaved parmesan cheese

Dressing
• 1 tsp Dijon mustard
• 1 egg
• 1 clove garlic, crushed
• 30g anchovies
• 2 Tblsp white wine vinegar
• 1 cups canola oil

Method

• Preheat the oven to 200°C on fan grill function. Line a roasting pan with baking paper.
• Place three eggs in a small saucepan of water, bring to the boil and cook for 4 minutes. Allow to cool and peel, then cut into wedges or slices.
• Cut the bacon into bite size pieces, and lightly fry in a small frypan, drain on absorbent paper and set aside.
• Trim the chicken of fat or sinew and cut into equal sized strips approximately 2cm wide. Place chicken on a grill rack in the roasting pan and fan grill for 8 – 10 minutes depending on the thickness. Once cooked, remove the chicken from the oven, allow to cool slightly and cut into bite sized pieces. Set aside.
• Place mustard, anchovies , eggs ,vinegar and garlic in a food processor or blender and process until well combined. Gradually add the oil in a thin stream until incorporated. Season to taste with pepper and if too thick add 1 Tblsp boiling water to combine.
• Rinse and drain the lettuce, cut into thick slices and place in a large bowl. Add the remaining ingredients. Pour over the salad dressing and toss to coat

Serves 4-6