Proper Chicken Caesar Salad

If you don’t like anchovies, just leave them out of the dressing and salad.

Hands-on time: 25 mins Cooking time: about 20 mins Serves 4

8 slices/rashers pancetta or streaky bacon 175g ciabatta bread, cut into 2.5cm chunks 500g skinless chicken breasts 2 Romaine lettuces 25-40g Parmesan cheese shavings 5 anchovy fillets (from a tin), roughly chopped

FOR THE DRESSING

2 anchovy fillets (from a tin) 25g Parmesan cheese, finely grated Finely grated zest of ½ a lemon 3tbsp Greek yoghurt 3tbsp extra virgin olive oil, plus extra to brush

1 Heat a large frying pan over medium heat and fry the pancetta/bacon until golden and crisp, then lift on to kitchen paper (keeping any oil in the pan).

2 Return the empty pan to the heat and add the bread chunks and some seasoning. Fry, tossing frequently, until golden and crisp. Set aside.

3 Meanwhile, heat a griddle pan over medium-high heat (or if you don’t have one use the empty frying pan). Put the chicken breasts between two sheets of greaseproof paper and bash with a rolling pin until they are an even 1cm thickness. Brush chicken on both sides with oil and season. Griddle for 12 mins, turning once, or until cooked through with charred black lines. Transfer to a board and slice into thick strips.

4 While the chicken is cooking, make the dressing. In the small bowl of a food processor (or in a pestle and mortar), whiz the anchovies, grated Parmesan, lemon zest, yoghurt and some seasoning until smooth. With the motor running, add the oil, followed by 1tbsp hot water. Check the seasoning and set aside.

5 To serve, roughly chop the lettuce and toss together with the chicken, croutons and dressing. Empty on to a platter. Roughly chop the crispy pancetta/bacon and sprinkle over the salad along with the anchovies and Parmesan shavings. Serve.

Per serving:

499 cals, 24g fat (8g saturates), 24g carbs (4g total sugars), 2g fibre