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INGREDIENTS

2 Chicken breasts
2 gem lettuces
1/2 cup Mayonnaise
1/4 cup Parmesan cheese ; finely grated
2 tablespoons Lemon Juice
1 clove Garlic
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 tablespoon Milk
2 slices stale bread
1 sprig Fresh rosemary ; leaves only
1 teaspoon Garlic powder
1 pinch Salt

Servings

INSTRUCTIONS

2. Turn the chicken over and put the pan into the oven for 20 minutes until cooked through. Remove from the oven, wrap in foil and leave to rest.

3. Chop bread into 1" chunks and toss with 2 tablesoons olive oil, rosemary, garlic powder, and salt. Scatter over a baking tray and pop into the oven for 15 minutes, tossing every 5 minutes to cook evenly.

4. Whisk the mayonnaise, parmesan, lemon juice, minced garlic, dijon mustard, worcestershire sauce and milk until combined.

5. Wash lettuce and tear leaves apart, discarding the root.

6. Drizzle with half the dressing and toss lightly; serve the rest of the dressing on the table so everyone can suit themselves. Slice the chicken as thinly as you'd like and rest ontop of the salad, topped with the golden croutons.

NOTES

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Chicken caesar salad

2  Chicken breasts 
2  gem lettuces 
1/2  cup Mayonnaise 
1/4 cup Parmesan cheese finely grated
2 tablespoons Lemon Juice 
1 clove Garlic 
1 teaspoon Dijon mustard 
1/2 teaspoon Worcestershire sauce 
1 tablespoon Milk 
2 slices stale bread 
1 sprig Fresh rosemary leaves only
1 teaspoon Garlic powder 
1 pinch  Salt

1. Preheat oven to 180C.  season the chicken with salt and pepper.  Put a large pan over medium heat and get it really hot.  Add 2 tablespoons olive oil and when it starts to sizzle add the chicken breast, skin side down.  Leave for 5-7 minutes on a medium heat until skin is golden.
2. Turn the chicken over and put the pan into the oven for 20 minutes until cooked through.  Remove from the oven, wrap in foil and leave to rest.
3. Chop bread into 1" chunks and toss with 2 tablesoons olive oil, rosemary, garlic powder, and salt.  Scatter over a baking tray and pop into the oven for 15 minutes, tossing every 5 minutes to cook evenly.
4. Whisk the mayonnaise, parmesan, lemon juice, minced garlic, dijon mustard, worcestershire sauce and milk until combined.
5. Wash lettuce and tear leaves apart, discarding the root.
6. Drizzle with half the dressing and toss lightly; serve the rest of the dressing on the table so everyone can suit themselves.  Slice the chicken as thinly as you'd like and rest ontop of the salad, topped with the golden croutons.

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Nutrition

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Serving Size: 1 Serving (465g)
Recipe Makes: 1 Servings

Calories: 872
Calories from Fat: 421 (48%)

Amt Per Serving		% DV

	Total Fat 46.8g	62 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 1.6g
Cholesterol 185.9mg		57 %
Sodium 1679.1mg		58 %
Potassium 853.4mg		22 %
Total Carbohydrate 45.4g		13 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 43.3g
Protein 63.5g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 872

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