Chicken peasar salad

Telegraph

4 hours ago

Sometimes you just have to jump all in and embrace the pun, but that doesn't mean this spin on the classic Caesar salad isn't a serious recipe. Oh no, the peas bring another level to this gastropub favourite. I scatter in the whole peas and also use some to create a vibrant dressing so you're using all of the pea's natural strengths.
Overview
Prep time
15 mins
Cook time
15 mins
Serves
4 to 6
Ingredients
4 thick slices of white bread from a loaf, cut into chunks
3-4 tbsp olive oil
2 skinless chicken breasts
2 Romaine lettuces
250g frozen peas
1 garlic clove, crushed or finely grated
4 anchovies from a tin
4 tbsp mayonnaise
½ tbsp extra-virgin olive oil, or as needed
Zest and juice of 1 lemon
15g Parmesan, grated, plus extra (optional) for shaving
Method
Step
Preheat the oven to 200C/180C fan/gas mark 6.
Step
Scatter the bread chunks (from 4 thick slices of white bread) over a baking tray then drizzle with enough olive oil to coat them well.
Step
Season with a little salt and freshly ground black pepper, then bake in the hot oven, tossing every now and then, for 10-15 minutes or until golden and crisp. Set aside.
Step
Meanwhile, season 2 skinless chicken breasts generously all over with salt and pepper, then fry in a frying pan over a medium heat for 10-15 minutes, or until lightly browned and cooked through. Set aside.
Step
Break 2 Romaine lettuces apart and separate them into single leaves. Place the lettuce leaves either on a serving platter or in a large salad bowl, ready to toss together with everything else.
Step
Place 250g frozen peas in a heatproof bowl and cover them with freshly boiled water to defrost. Leave for a few minutes and then drain.
Step
Add 1 crushed or finely grated garlic clove, 4 anchovies, 4 tbsp mayonnaise, ½ tbsp extra-virgin olive oil, the zest and juice of 1 lemon and 15g grated Parmesan to the processor, then blitz to a smooth, thin dressing. If you need to thin the dressing down a bit, add a splash of water or more extra-virgin olive oil. Taste for seasoning then adjust with salt and pepper to taste.
Step
Pour the dressing over the lettuce leaves and peas, then toss in the croutons. Chop or shred the chicken and add that in too, then toss everything together. Serve the salad with some extra Parmesan shavings, if you like.