Deconstructed Chicken Caesar Salad

Ingredients for Deconstructed Chicken Caesar Salad

• 60ml canola mayonnaise

• 2 oil-packed anchovy fillets, drained, mashed to a paste with a fork

• 1 tablespoon fresh lemon juice

• 1 small garlic clove, minced

• 2 teaspoons Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1/4 teaspoons ground black pepper

• 60ml olive oil

• 2 cos hearts, halved lengthwise

• 2 tablespoons olive oil, divided

• 450g boneless, skinless chicken breast halves

• 1 teaspoon Dijon mustard

• 1/2 teaspoons chopped fresh thyme

• 1 demi-baguette (about 12 inches), cut across into 12 slices

• 60g shredded Parmesan cheese

Position one oven rack 4 to 5 inches below the heat source (leave the other rack in the centre of the oven) and preheat the grill. Coat a sheet pan with cooking spray.

Make the Caesar dressing: Combine the mayonnaise, anchovy paste, lemon juice, garlic, mustard, Worcestershire sauce, and pepper in a small bowl. Slowly whisk in the oil.

Brush the cut sides of the cos hearts with 1 tablespoon of the oil. Place them, cut side up, on the sheet pan. Grill the cos hearts until they are slightly wilted and lightly browned, 1 1/2 to 2 minutes. Transfer to a platter.

Preheat the oven to 218°C.

Toss the chicken with the remaining 1 tablespoon oil, the mustard, and thyme. Place the breasts and the bread slices on the sheet pan and roast in the centre of the oven until an instant-read thermometer inserted horizontally into the centre of the chicken registers 71°C and the bread is toasted, 8 to 9 minutes.

Transfer the chicken to a cutting board. Let it rest 5 minutes before cutting it across into 1/4-inch-thick slices. Place the chicken and toasts on the platter with the cos; drizzle with the dressing and sprinkle with the Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.