This is without a doubt my favourite Chicken Caesar Salad because everything except the dressing is made on the barbeque and tastes amazing. The flavours from the chicken, lettuce and bacon are good enough that you can use a pre-made Caesar dressing but if you’ve got an extra 5 minutes then the homemade dressing is outstanding. I prefer my Caesar Salad served with new potatoes rather than croutons but when I make this for friends I put a couple of slices of thick, oiled, sourdough on the BBQ to make the croutons.
Main for 2 Adults and 2 Children
5 chicken breasts
2 heads of romaine lettuce
6 slices bacon
5 anchovy fillets
1 egg yolk
1 tbsp grated parmesan
1 large garlic clove
1 heaped tsp Dijon mustard
2 tbsp lemon juice
60ml sunflower oil
- Peel and finely chop the garlic then finely chop the anchovies into the garlic. Put the mixture into a large mug along with the egg yolk, parmesan, mustard and lemon juice. Lower the stick blender over the egg yolk and blend on low as you gradually add the oil to create the dressing. Once blended grind in some black pepper then pop the mug into the fridge until the salad is ready.
- Cut the thickest chicken breasts in half horizontally so that all the fillets are about 2cm thick. This will ensure they cook quickly and at the same rate. Cut the romaine in half lengthways then oil and salt the chicken and lettuce.
- Put a heatproof cooking mat or piece of foil onto the BBQ for the bacon, it will cook more evenly than placing the rashers straight onto the grill.
- Heat the BBQ to 180-200°C then cook the chicken and bacon for 10 minutes, turning once. Add the lettuce after 5 minutes and cook for 5 minutes, turning once. (If making croutons add the oiled slices of sourdough at the same time as the lettuce and turn once)
- Once cooked, chop the chicken, lettuce and bacon into bite-sized pieces then place in a serving bowl and drizzle over the dressing then toss to coat.