Chicken & Sesame Caesar Salad
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Chicken & Sesame Caesar Salad
Recipe by Louis Tikaram
Ingredients
1 chicken breast
2 anchovy fillets, chopped
1 small garlic clove, chopped
1 lemon
3 tbsp Coles tahini
2 tsp Dijon mustard
3 tbsp Squeaky Gate extra virgin olive oil
3 tbsp finely grated parmesan, plus more for serving
1 pinch Coles sea salt
1 pinch black pepper
4 heads of Little Gem lettuce
1 Asian pear, thinly sliced
1 tsp toasted sesame seeds
Method
Put the chicken breast into a saucepan. Add enough water to cover the meat.
Bring the water to a boil, then reduce the heat to a simmer. Cover with a lid. Let it cook for 10 minutes. Then turn off the heat and let it sit covered for a further 3 minutes.
Take out the chicken and transfer it to a plate to cool down. Once cool enough to handle, shred the chicken.
Finely chop the anchovies and garlic on a cutting board. Then, using the side of a chef's knife, mash them together until a smooth paste forms.
Transfer the paste to a large bowl and squeeze in the juice from 1 lemon. Whisk in tahini, mustard, and 2 tbsp of water. Gradually whisk in the olive oil until the dressing is thick and glossy.
Whisk in 3 tbsp of Parmesan and season with salt and pepper.
Add the shredded chicken and lettuce (tearing any large leaves) to the bowl with the dressing, along with pear slices. Toss until the leaves are coated.
Transfer the salad to a platter and top with more parmesan and sesame seeds.
