4. Chicken Caesar Salad 27/02/09

I ended up putting in more lemon than the recipe said! However, it was a very tasty dish which surprisingly fills you up. We decided to serve it with Italian antipasto coated bread, which compliment the dish very nicely.

Ingredients (for 4)
6 tbsp lemon juice
2 cloves garlic, crushed
4tsp French mustard
4 skinned, boneless chicken breasts
Salt
Black pepper, freshly ground
8thick slices white bread
4 tsp white wine vinegar
175g/6oz natural yoghurt
3 tbsp mayonnaise
100g/4oz Parmesan cheese, shaved into curls
2 cos lettuces



1. Preheat the grill to hot and line the grill pan with foil, Mix 2 (4) tablespoons of the lemon juice with the garlic and half the mustard and smear over the chicken breasts. Season with salt and pepper and grill the chicken on both sides for 10minutes until tender. Cool.

2. Cut the crusts from the bread and toast lightly on both sides. Cool, then cut into 2.5cm/1in cubes.

3. Put the remaining lemon juice and mustard in a blender or small processor with the vinegar, yoghurt, mayonnaise and half the Parmesan cheese and blend until smooth.

4. Slice the cold chicken into strips and toss in half the dressing. Break the lettuce into leaves, chop into thick slices and arrange on serving plates with the chicken and croutons. Drizzle over the remaining dressing and Parmesan cheese.

This recipe was sourced from 100 great recipes Meals in Minutes by Ann Nicol.