Charred Lemon Chicken Caesar with Sourdough Croutons

⏱ 30 min · Serves 2

A proper Caesar worth making: golden griddled chicken, crunchy garlicky sourdough croutons and crisp cos leaves coated in a creamy anchovy-Parmesan dressing. The charred lemon squeezed over at the end lifts the whole bowl.

Per serving: 735 kcal · 56.0g protein · 38.0g carbs · 40.0g fat

Ingredients

• 2 boneless, skinless chicken breasts (about 350g total)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper
• 1 lemon, halved
• 150g sourdough bread, torn into rough chunks
• 2 tbsp olive oil (for croutons)
• 1 garlic clove, crushed
• 2 baby cos (romaine) lettuces, leaves separated
• 40g Parmesan, half finely grated, half shaved
• For the dressing:
• 3 tbsp mayonnaise
• 2 tbsp Greek yoghurt
• 4 anchovy fillets in oil, finely chopped
• 1 small garlic clove, grated
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 1-2 tbsp cold water, to loosen

Method

1. Butterfly each chicken breast by slicing horizontally almost through, then open out like a book and flatten slightly with your palm. Rub with 1 tbsp olive oil, the smoked paprika, salt and pepper.
2. Heat a griddle or heavy frying pan over medium-high heat. Cook the chicken for 4-5 minutes per side until deeply golden and cooked through (75C in the centre). Add the lemon halves cut-side down for the last 3 minutes to char. Rest the chicken on a board.
3. Meanwhile, toss the sourdough chunks with 2 tbsp olive oil, the crushed garlic and a pinch of salt. Fry in a second pan over medium heat for 5-6 minutes, tossing often, until crisp and golden. (Or bake at 200C for 10 minutes.)
4. Whisk the mayonnaise, yoghurt, anchovies, grated garlic, Dijon, Worcestershire sauce, lemon juice and the finely grated Parmesan together. Loosen with cold water until it pours slowly from the spoon. Season with pepper.
5. Put the cos leaves in a large bowl, add two-thirds of the dressing and toss gently with your hands so every leaf is coated.
6. Pile the leaves onto two plates or into a shallow bowl. Slice the chicken thickly and lay on top, scatter over the croutons and shaved Parmesan, and drizzle with the remaining dressing.
7. Squeeze the charred lemon over everything and finish with a good grind of black pepper. Eat straight away, while the croutons are still crunchy.