Caesar Salad

Directions

1. Heat the oven to 375°F.

2. Mix the Chicken Allrounder with 2 Tbsp. of rapeseed oil and brush the chicken breasts with half of the oil mixture. Set the chicken aside and allow the flavors to infuse.

3. Meanwhile, toss the Salad ingredients together in a large bowl. Place in the refrigerator to chill for 30 min.

4. Heat the remaining 1 Tbsp. rapeseed oil in a large skillet over medium heat. Add the chicken, then cook 8 to 10 min. on each side or until the chicken is done (165⁰F).

5. For the dressing, peel the garlic and cut it into 4 pieces. Place the garlic in a blender or food processor container. Add the anchovies, egg yolk, vinegar, mustard and 2 Tbsp. Parmesan cheese; blend until smooth. With the blender running, gradually add the 1/3 cup rapeseed oil through the opening at top of blender, mixing well after each addition. Season with salt and pepper to taste.

6. Add the Dressing to the Salad; mix lightly.  Place the salad on 2 plates. Cut the chicken into strips and place it over the salads. Sprinkle with the remaining Parmesan cheese.