Chicken Caesar Salad with Homemade Garlic Croutons

Ingredients

• 500 g boneless chicken breast, sliced in half horizontally into thin cutlets
• 1 tsp salt, divided
• ½ tsp black pepper, freshly ground
• 1 tsp garlic powder
• 3 tbsp olive oil, divided
• 4 slices day-old bread, cut into 2 cm cubes
• 1 tsp dried oregano or mixed Italian herbs
• 2 romaine lettuce hearts, or 1 large head of crisp lettuce, chopped
• 40 g parmesan cheese, shaved or finely grated, plus extra to serve
• 4 tbsp mayonnaise
• 2 tbsp plain yogurt, thick
• 2 garlic, finely grated
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon or mild prepared mustard
• 1 tsp Worcestershire sauce
• 2 tbsp cold water, to loosen dressing

Instructions

1. Heat the oven to 180°C. Toss the bread cubes with 1 tbsp olive oil, the oregano and a pinch of salt on a baking tray, spreading them in one layer.
2. Bake the croutons for 10–12 minutes, turning them once halfway, until golden and crisp all the way through. Set aside to cool; they will harden further as they cool.
3. Pat the chicken dry with paper towels. Rub with 1/2 tsp salt, the pepper, garlic powder and 1 tbsp olive oil.
4. Heat a large frying pan over medium-high heat with the remaining 1 tbsp oil. Cook the chicken for 4–5 minutes on the first side without moving it, until deeply golden.
5. Flip and cook another 3–4 minutes, until the centre reaches 74°C or the juices run clear when cut. Rest on a board for 5 minutes, then slice across the grain.
6. While the chicken cooks, whisk the mayonnaise, yogurt, grated garlic, lemon juice, mustard, Worcestershire sauce and about 1/4 tsp salt in a small bowl. Add the cold water a spoonful at a time until the dressing is pourable but still creamy, then stir in half the parmesan.
7. Put the chopped lettuce in a large bowl and add about two-thirds of the dressing. Toss gently until every leaf is lightly coated.
8. Divide the lettuce among four plates. Top with the sliced chicken, croutons and remaining parmesan, then drizzle over the remaining dressing. Serve straight away.

Tips

• Wash and dry the lettuce well and chill it for 20 minutes; cold, dry leaves stay crisp and hold the dressing better.
• Slicing the chicken breast into thin cutlets gives even cooking and more browned surface, so it stays juicy.
• Add croutons at the last moment so they keep their crunch.
• Grate the garlic finely so the dressing is smooth; use less if you prefer a milder flavour.