This recipe is a chicken Caesar salad with a difference. I have made a lot of twists to the classic here and since I got a telling off for the lack of authenticity of my Colcannon recipe (from the American that had never been to Ireland!) I am always wary of clarifying my recipes as an ‘official’ recipe. So, this has elements of a Caesar salad but it also has elements of homemade with mess, and that to me is the best combination. Don’t get me wrong, I will often look at and follow recipes if something catches my eye, but most of the time cooking is about seeing what you have in your fridge and chucking it together to make something new and delicious. So this salad is full of lots of lovely salad leaves, goats cheese, avocado, grapes, crispy chicken and is finished off with a homemade basil Caesar dressing – yum!
For the Crispy Chicken
- 3 large chicken breasts
- Juice 1 lemon
- 3 sage leaves
- 3 slices stale bread
- 3 sprigs thyme
- Salt and pepper
- 1 egg – beaten
- Plain flour
- Frying oil
For the Salad
- Lambs leaves
- ¼ Cucumber – finely sliced
- Handful white grapes – sliced
- 50g soft goats cheese – crumbled
- 2 avocados – sliced and tossed with the juice of half a lime
- Handful cherry tomatoes – halved
For the Dressing
- 1 garlic clove
- Handful Basil Leaves
- 2 anchovies
- 2 tbsp parmesan
- 4 tbsp mayonnaise
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Juice ½ lime
Put the chicken between 2 sheets of cling film and batter flat with a rolling pin
Toss the chicken in the lemon juice and leave to soak for 15-20 minutes
Blend together the bread, thyme, sage and salt and pepper until you have fine herby breadcrumbs
Set out three plates, one with the flour, then the egg and the final with the breadcrumbs
Dip the chicken first in the flour, then the egg, then the breadcrumbs – making sure it’s well coated in each.
Repeat this process with the second breast.
Heat a large frying pan with 2-3mm of oil to a medium to high temperature and fry the chicken for three minutes on each side, repeating this process until the chicken is cooked through – the time will depend on the temperature of the pan and the thickness of the chicken – mine took about 12 minutes
While the chicken is cooking mix together the other salad ingredients and divide between two plates.
Whiz together the ingredients for the dressing in a blender and set aside until needed.