Spinach and chicken Caesar salad

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Spinach and chicken Caesar salad". Try it by all means

Recipe «Spinach and chicken Caesar salad» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 chicken breast fillets, 2 tbsp olive oil, 1/2 small thin baguette, 1/2 cup finely grated parmesan, 6 slices Primo Gourmet Selection Pancetta, halved , 3/4 cup good-quality whole-egg mayonnaise, 2 anchovy fillets, drained on paper towel, 3 tsp lemon juice , 250g baby spinach leaves.

Ingredients:

  • 4 chicken breast fillets 
  • 2 tbsp olive oil 
  • 1/2 small thin baguette 
  • 1/2 cup finely grated parmesan 
  • 6 slices Primo Gourmet Selection Pancetta, halved 
  • 3/4 cup good-quality whole-egg mayonnaise 
  • 2 anchovy fillets, drained on paper towel 
  • 3 tsp lemon juice 
  • 250g baby spinach leaves 

Instructions

  1. Preheat oven to 200°C. Preheat a barbecue grill or chargrill pan on high. Brush chicken with oil and season with salt and pepper. Cook chicken on grill for 7 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside to rest. Thickly slice.
  2. Meanwhile, cut baguette into 5mm-thick slices. You will need about 16 slices. Place bread on an oven tray and sprinkle evenly with parmesan. Place pancetta on a wire rack over an oven tray. Bake baguette slices and pancetta for 7 minutes or until baguette is goldenbrown. Remove baguette from oven and continue cooking pancetta for a further 3 minutes or until crisp. Remove from oven and break into large pieces.
  3. Place mayonnaise, anchovies, lemon juice and freshly ground black pepper in the bowl of a food processor and process until smooth. Stir in 1-2 teaspoons of water if mixture is too thick.
  4. Combine spinach, sliced chicken, half the croutons, half the pancetta and 1/3 of the mayonnaise mixture and toss to combine. Arrange among serving plates. Top with remaining croutons and pancetta and drizzle with remaining dressing.