This is a great twist on a classic chicken caesar salad. This recipe has a delicious homemade dressing to be placed on top of the chicken salad, and served on our gluten free White Farmhouse Loaf as an open sandwich.
Serves:
2
Ingredients:
- 4 slices Warburtons Gluten Free White Farmhouse Loaf
- 1 cooked chicken breast, sliced
- A large handful of Cos or Romaine lettuce, shredded
- 1 small block of fresh parmesan cheese
- ½ clove of garlic
- 2 anchovy fillets, from a tin or jar
- 2 tsp gluten free Dijon mustard
- ½ lemon, juice only
- 2 tbs gluten free mayonnaise
- 2 tbs water
- 1 tbs extra-virgin olive oil
- 1 Freshly ground black pepper
Method:
- First, make the dressing. Add the garlic, anchovies, mustard and lemon juice to a small food processor or mini chopper, and blend until smooth. Add the mayonnaise and water, and blend again for a few seconds.
- While the machine is working, slowly drizzle the oil through the spout until combined. Add another tablespoon of water if it is still a little thick. Season with pepper and taste to check seasoning, then transfer the dressing to a small bowl or jug.
- Toast the bread slices and place two pieces per portion onto plates. Place some lettuce onto all four slices of the toast, then divide the chicken between them. Drizzle over some dressing then season with extra pepper if desired.
- Use a potato peeler to shave some flakes of parmesan over the top of each one.