Chicken and Pancetta Caesar Salad

180

Ingredients:

• Thin Smoked Pancetta – 12 slices
• Skinless and Boneless Chicken Breasts – 225 gms, cubed
• Garlic – 1 clove, crushed
• Olive Oil – 3 tblsp
• Small Rustic or Ciabatta Roll – 1, cut into chunky cubes
• Small Cos Lettuce – 1, chopped into large pieces
• Fresh Parmesan Cheese Shavings – to serve

For the Dressing:

• Mayonnaise – 3 tblsp
• Soured Cream – 2 tblsp
• Milk – 1 tblsp
• Garlic – 1 clove, crushed
• Dijon Mustard – 1/2 tsp
• Parmesan Cheese – 2 tblsp, finely grated
• Anchovy fillets in Oil – 2, drained and finely chopped
• Pepper as required

Method:

1. To make the dressing, place all the ingredients in a food processor and process till smooth.
2. Heat a large non-stick frying pan and add the pancetta slices.
3. Cook over a high heat for about 2 minutes until crisp and frazzled.
4. Remove with a slotted spoon and drain.
5. Add the chicken to the pan and fry over a medium-high heat for 5-6 minutes until golden and cooked through.
6. Remove and drain with the pancetta.
7. Add the garlic and oil to the pan and stir in the bread cubes.
8. Fry over a high heat, turning frequently for 2-3 minutes until crisp and golden.
9. Place the lettuce and dressing in a serving bowl and toss together thoroughly.
10. Add the pancetta and chicken and toss in gently.
11. Scatter over the garlic croutons and parmesan cheese shavings and serve immediately.