Chicken Caesar salad for one
This chicken Caesar salad for one is a great weekday lunch you can put together in very little time.
Servings 1
Ingredients
- 150-180 g chicken tenders (or boneless skinless chicken breast)
- 1/4 tsp salt
- freshly ground pepper
- 1 tbsp extra virgin olive oil
- 1 egg
- 1 anchovy fillet (packed in extra virgin olive oil)
- 2 tbsp mayonnaise (preferably homemade)
- 1/2 small lemon, juiced
- 2 tbsp grated Parmesan cheese
- few drops Worcestershire sauce
- few drops hot sauce (optional)
- 1 head of baby cos (a.k.a. romaine) lettuce (or 1/2 head of regular cos lettuce)
- slice of bread
- salt and pepper to taste
Instructions
- Season chicken with 1/4 tsp salt and ground pepper to taste. Set aside.
- Boil egg.
- Make dressing by finely mincing the anchovy fillet and mixing it with the mayonnaise, lemon juice, 1 tbsp Parmesan, Worcestershire sauce and optional hot sauce.
- Heat olive oil and cook chicken until no longer pink in the middle (3-5 minutes per side).
- While chicken cooks, cut bread into 2cm squares and toast in a toaster oven, regular oven or frying pan.
- Tear lettuce with your hands and place in a bowl. Season lightly with salt and pepper. Toss with dressing and mix well.
- Arrange lettuce on a plate, topped with toasted bread "croutons", chicken and boiled egg (halved or quartered). Sprinkle with the rest of the Parmesan and enjoy.