Iceberg Caesar with Tarragon Chicken
Iceberg Caesar with Tarragon Chicken
I love a classic Caesar with anchovy and crouton. Sometimes I want a cleaner, crisper version still with the parmesan but going the non-traditional route of adding chicken, which can be excellent. This is that super light version, built on crisp iceberg and poached chicken breast.
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 2 organic chicken breast
- 1 cup (100g) finely grated good-quality parmesan, divided
- 1 iceberg lettuce, outer leaves removed, torn into bite-size pieces
- Tarragon Marinade:
- 1 tsp Dijon mustard
- 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
- 1 tsp dried thyme
- 2 garlic cloves
- 50mL olive oil
- Salad dressing:
- 2 garlic cloves
- 2 organic egg yolks
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 tbsp lemon juice
- 2 tsp Worcestershire sauce (GF, preservative-free)
- 150mL olive oil
- Freshly ground pepper
Method
- Preheat the oven to 180°C.
- Blend the marinade ingredients and coat the chicken breasts well all over.
- Sit them snugly in a tight-fitting roasting dish (Pyrex or similar) and cover well with foil. If you don’t have a tight dish, simply wrap the chicken in baking paper and then foil.
- Roast for 1 hr, as the heat takes time to permeate the wrapping, so the breasts essentially poach in their marinade and stay moist. Ideally, remove from the oven and rest for 20 mins without opening the wrapping, then slice to present over the dressed salad.
- For the dressing, crush the garlic and whisk it together with the egg yolks, mustard, honey or maple, lemon juice, Worcestershire sauce and half the parmesan. Whisk in the olive oil a little at a time until creamy and well combined, then season with freshly ground pepper.
- Place the lettuce in a serving bowl and toss well with the dressing to coat. Scatter over the remaining parmesan, top with the sliced tarragon chicken and serve.
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