Chicken and bacon Caesar salad with anchovies

MISSING one of your favourite eating out classics?

Then why not recreate this dish in the comfort of your own home?

Perfect dish if you’re planning your return to the ‘outside world’ a little lighter too!

Ingredients:

2 boneless & skinless Chicken Breasts, cut into small strips

200g Pancetta or lean unsmoked Bacon, diced 1 Garlic clove, crushed 2 multi-herbed Ciabatta rolls, chopped into small cubes (optional)

Four baby Gem Lettuce, washed

8 Anchovy Fillets in Oil

3 tbsp Olive Oil

Shavings of Fresh Parmesan Cheese

Salt and freshly ground

Black Pepper to taste

Dressing:

3 tbsp Mayonnaise

2 tbsp soured Cream

1 tbsp Milk

1 small Garlic clove

½ tsp Dijon Mustard

2 tbsp finely grated Parmesan Cheese

2 Anchovy Fillets in Oil, drained and finely chopped

Recipe:

First prepare the dressing by blending all the dressing ingredients together in a food processor until smooth.

Heat a large non-stick frying pan and add the pancetta or bacon, cook over a high heat for about two minutes until crisp, remove with a slotted spoon and drain on kitchen paper.

Add the chicken to the pan and gently fry for 5-6 minutes, when cooked through remove and drain alongside the pancetta.

Add the garlic and oil to the pan and stir in the bread cubes, tossing so they don’t burn, when golden remove from the pan and once again drain on kitchen paper.

Arrange the gem leaves into serving bowls, top with the bacon, chicken and croutons.

Place the delicate anchovy fillets over the top and finish by spooning the desired amount of dressing on the salad.

It’s healthy so enjoy!

Lesley co-owns Roberto’s Italian on Southport’s Ocean Plaza with husband Roberto.

She has a BSc Hons

Nutrition & Health, and is currently studying a Masters degree in Conservation Management.

For more of Lesley’s Recipes go to: Facebook.com/ robertossouthport www. robertositalian.co.uk.