Lemon chicken caesar salad

"Caesar salad is always a winning option and the simple addition of lemon and sesame seeds adds a wonderful zing to the pan-fried chicken. My tip Serve it with loads of dressing and freshly grated parmesan," says Katie Quinn Davies.

Recipe «Lemon chicken caesar salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 8 chicken thigh fillets, trimmed, 1/3 cup lemon juice, 1/3 cup extra virgin olive oil, plus extra to drizzle, 1/2 loaf day-old sourdough, crusts removed, torn into bite-sized pieces, 4 slices prosciutto , 2 tsp sesame seeds, 2 tsp chopped tarragon, 2 baby cos lettuces, leaves separated , 4 eggs, poached, 2 egg yolks, 1 tbsp lemon juice, 200ml sunflower oil, 3 tsp white wine vinegar, 4 anchovy fillets, plus extra to serve, 1 tbsp Worcestershire sauce, 2 tsp Dijon mustard.

Ingredients:

• 8 chicken thigh fillets, trimmed 
• 1/3 cup lemon juice 
• 1/3 cup extra virgin olive oil, plus extra to drizzle 
• 1/2 loaf day-old sourdough, crusts removed, torn into bite-sized pieces 
• 4 slices prosciutto 
• 2 tsp sesame seeds 
• 2 tsp chopped tarragon 
• 2 baby cos lettuces, leaves separated 
• 4 eggs, poached 
• 2 egg yolks 
• 1 tbsp lemon juice 
• 200ml sunflower oil 
• 3 tsp white wine vinegar 
• 4 anchovy fillets, plus extra to serve 
• 1 tbsp Worcestershire sauce 
• 2 tsp Dijon mustard 
• 1/3 cup finely grated parmesan, plus extra to serve 

Instructions

1. Place chicken, juice, oil and a pinch of pepper in a large bowl. Combine well using your hands. Cover with plastic wrap and chill for 1-2 hours to marinate.
2. For the dressing, place the yolks, juice and a pinch of salt in a food processor and whiz to combine. With the motor running, add the oil in a slow, steady stream until you have a thick, glossy mayonnaise. Add vinegar, anchovies, Worcestershire sauce, mustard and cheese, then whiz to combine. Season with pepper. Set aside.
3. Preheat oven to 180C. Line 2 trays with baking paper. Place bread on one tray, drizzle with extra oil and toss to combine. Place prosciutto on remaining tray, then bake for 10-12 minutes until bread is golden and prosciutto is crisp. Cool. Break prosciutto in half lengthways.
4. Heat a large frypan over high heat until smoking. Sprinkle sesame seeds over both sides of chicken, then cook for 5 minutes each side or until cooked through. Sprinkle with tarragon, rest for 10 minutes, then slice into 1.5cm strips.
5. Divide lettuce, chicken, croutons, prosciutto and extra anchovy, if using, among plates. Drizzle with dressing, sprinkle with extra cheese and top with poached eggs, to serve.