Chicken Caesar Salad

Step 1
Squeeze the juice of half a lemon into a medium bowl. Grate the garlic clove directly into bowl, followed by the olive oil, salt and pepper and mix well. Add chicken tenderloins, tossing well to make sure the chicken is well coated.

Make The Croutons
Step 2
Tear bread into bite sized pieces. Place a medium frypan over medium high heat and add the olive oil. Once hot, add the bread and cook, for about 4-5 minutes, stirring occasionally, until golden-brown and crispy. Season with a generous pinch of salt and freshly cracked pepper, then transfer to a plate to cool.

Grill The Chicken
Step 3
Give the pan a quick wipe with a paper towel and return it to medium-high heat. Fry the chicken tenderloins for about 3 minutes on each side or until cooked through. Be mindful not to overcrowd the pan, cook in batches if necessary. Turn off the heat and drizzle the honey over the chicken, tossing to coat. Transfer to a plate and set aside.

Make The Dressing
Step 4
Using a large, sharp knife, chop the garlic and anchovies very finely, then mix them together on the chopping board by squashing and scraping with the flat side of the knife, until it resembles a paste-like consistency. Scrape it into a large bowl. Separate the egg yolk from the white, and place the yolk in the bowl with the paste. Add dijon mustard, Worcestershire sauce, lemon zest and remaining lemon juice. Whisk together.

Step 5
Using a whisk, slowly add in the oil. Continue whisking until thickened and pale yellow. Mix in the grated parmesan, salt and pepper.

Make The Salad
Step 6
Tear the lettuce into bite-sized pieces and pick the parsley leaves from the stems. Add the lettuce, parsley and croutons, into the bowl with the dressing, tossing well to evenly coat with the dressing.

Step 7
Plate the salad into bowls, top with chicken tenderloins and extra grated parmesan.