Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make croutons
Slice the ciabatta into cubes. Heat a pan over a medium heat with the butter. Once melted, add the ciabatta. Toast, stirring, for 5 min or until the bread cubes are golden brown and crispy. Transfer the croutons to a plate and set aside. Reserve the pan.
2 Fry chicken
Slice the chicken into strips. Return the pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a generous pinch of salt and reduce the heat to medium. Fry for 4-5 min on each side until cooked through. Once cooked, season with blackpepper.
Tip!Cook the chicken on a preheated grill/barbecue/braai. Let it rest before slicing.
3 Make dressing
Meanwhile, grate half of the Parmesan with a fine blade (use the rest for garnishing). Peel and mince the garlic. Finely chop the anchovies. In a very large bowl, juice the 0.5/1/1 lemon. Add the grated Parmesan, minced garlic, 1/1/2 tbsp of lemonjuice, mayonnaise, blackpepper, Dijon mustard and olive oil. Whisk until smooth. If the dressing is too thick add a splash of oliveoil.
4 Chop lettuce
Roughly chop the gemlettuce and Romaine lettuce.
Combine the chopped lettuce and the dressing. Toss well, until all the leaves are coated in the dressing. Divide among plates. Top with the sliced chicken and croutons. Grate or shave the remaining Parmesan over the salad.