American-style Seared Chicken Salad

American-style Seared Chicken Salad

This is a variation on the famous Caesar salad but is much easier to prepare. If time allows, rub the paprika mixture into the chicken, cover with clingfilm and chill overnight to allow the flavours to penetrate the flesh.

Serves 2

3 tbsp mayonnaise

1 tbsp crème fraiche

2 garlic cloves, crushed

1 tbsp Dijion mustard

1 tbsp worcestershire sauce

¼ tsp Tabasco sauce

2 anchovy fillets, crushed to a paste

4 tbsp olive oil

1 tbs sweet paprika

2 tbsp chopped fresh flat-leaf parsley

2 chicken breast fillets

2 slices country-style bread, crusts removed and cut into cubes

1 large cos lettuce

40g (1 ½ oz) freshly grated parmesan

salt and feshly ground black pepper

Step one

Place mayonnaise in a small bowl and mix in the crème fraiche. Add half the garlic, the mustard, worcestershire sauce, Tabasco sauce and anchovies, then beat until well combined. Season to taste. Cover with clingfilm and chill until ready to use.

Step two

Heat a griddle pan until searing hot. Place half the olive oil in shallow, non-metalic dish and mix with the remaining garlic plus the paparika,parsley and a teaspoon each of salt and pepper. Slash the chicken fillets and rub the oil mixture into the flesh, then place in the griddle pan and cook for 10-12 minutes, turning once, until cooked through and completely tender. Transfer to a plate and leave to rest for a minute or two.

Step three

Meanwhile, make some croutons. Heat a frying pan. Toss the bread cubes in a bowl with the remaining oil and season generously. Add to the heated pan and saute for 6-8 minutes until evenly golden.

Step four

Break the large outer lettuce leaves roughly, keeping the smaller leaves whole. Toss with the mayonnaise mixture and two-thirds of the grated Parmesan. Arrange the leaves in the centre of 2 plates, scatter with the croutons, then garnish with the remaining Parmesan.Carve each chicken breast on the diagonal and arrange on the salads to serve.