Nutrient Pimped Chicken Caesar Salad

Cook Time 30 minutes

Servings 4

Ingredients

2 slices wholegrain sourdough, 1-2 days old

2 tbsp extra virgin olive oil

2 chicken breasts

Salt & pepper

4 eggs

8 Brussels sprouts

4 cups chopped dark green crispy lettuce such as cos, little gem, rocket or a mix

8 white anchovies (optional*)

80g Parmesan cheese

Avocado Caesar Dressing

1 avocado

4 anchovies

1 tsp capers

⅓ cup extra virgin olive oil

2 tsp Dijon mustard

2 garlic cloves

Juice of 1 lemon

2 tsp Worcestershire sauce

Method

Place all the ingredients for the dressing in a blender or food processor and blend until smooth. Add water (or milk for a creamier dressing) to achieve the desired consistency. Set aside for flavours to develop.

Cut the bread into cubes and toss with a tablespoon of extra virgin olive oil and a good grind of black pepper. Cook in an air fryer for 5 minutes, tossing half way through cooking. (Alternatively bake in the oven for 15-20 minutes).

Slice the chicken breast horizontally to create 4 steaks. Drizzle with a tablespoon of extra virgin olive oil and season with salt and pepper. Heat a chargrill pan (or frying pan or BBQ) and cook the chicken for a few minutes on each side, until cooked through. Take care not to overcook or the meat will be tough. Remove from the heat and cover with foil until ready to serve.

Meanwhile, bring a saucepan of water to boil, add the eggs and cook for 6 minutes for a soft centre or 7 minutes for firm. Drain and cover with cold water. When cool enough to handle, peel and set aside.

Shave the Brussels sprouts using a mandolin or slice as finely as you can with a sharp knife. In a large bowl toss the shaved sprouts with the lettuce and a generous drizzle of the dressing. Divide between serving plates.

Slice the chicken and halve the eggs.

Top with the anchovies, boiled egg, chicken strips and scatter with croutons and finally shave or grate over the Parmesan. Serve an extra bowl of dressing on the side for anyone who wishes to have extra!

NOTE:

*This dressing will make much more than you need – store what you don’t use in a screw top jar and it will keep in the fridge for a week.

*If you hate anchovies, leave them out! But I do encourage you to add them to the dressing – you won’t taste them as you do whole in the salad, but they do add an incredible Umami flavour that is key for the dressing.