Love those leftovers.
This is my favourite way to use up precious leftover chicken from a Sunday roast.
You can buy a Caesar dressing easily enough of course, but making your own is really simple and the result far more delicious.
Plus if you make extra it’s nice with other things — like carrot sticks if you’re feeling virtuous, or dipping hot crispy chicken nuggets in to it if you’re not. Don’t judge me.
- 200g cooked chicken, shredded
- A few handfuls of your favourite leaves, though cos or romaine are traditional (and very tasty too)
- Juice of 1 lemon
- 1 garlic clove
- 4 tbsp natural yogurt — I use low fat
- 4 tbsp mayonnaise — I use low fat
- 25g finely grated Parmesan
- 6 tinned anchovy fillets
- 4 rashers smoked streaky bacon, finely cut
- 4 tbsp breadcrumbs
- Black pepper
- A glug of extra virgin olive oil
- Oil for frying
- For the dressing, in a food processor or blender, (or if you have a NutriBullet that works perfectly too), add the lemon juice, mayo, garlic, yogurt, anchovy, Parmesan, olive oil and a generous grind of black pepper. Blend until as smooth as possible and pour in to a bowl.
- Put your shredded chicken in to the dressing bowl and mix to combine, set aside for at least an hour for the flavours to really get in to the chicken — keep it in the fridge.
- While that’s sitting, fry the bacon in a little oil and when it starts turning golden brown, add the breadcrumbs, continuing to cook so the breadcrumbs have coated the bacon and until together they’ve turned golden brown and crispy. Remove from the pan and drain on kitchen paper.
- When you’re ready to eat, in two bowls place the salad leaves and some chicken, followed by the crispy bacon, and then repeat with another layer.