Juicy chicken, crunchy croutons and crisp lettuce get a final flourish with a garlicky anchovy dressing. Ideal for dinner or a lunch with friends.
4 small chicken breasts, skin-on
1 small loaf sourdough bread, crust cut off, pulled into rough chunks
olive oil for drizzling
1 tablespoon finely chopped rosemary
1 teaspoon smoked paprika
sea salt and ground pepper
6 slices streaky bacon
baby cos lettuces
good handful cress or rocket leaves
4 soft boiled eggs
Anchovy and Lemon Dressing (see recipe below)
Anchovy and Lemon Dressing
½ cup mayonnaise
finely grated zest 1 lemon
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2-4 anchovy fillets in oil, drained (I use Ortiz)
2 cloves garlic, crushed
2 tablespoons olive oil
¼ cup freshly grated parmesan
½ teaspoon sea salt
Preheat oven to 180°C.
Place the chicken and torn bread on a large baking tray and drizzle with oil then sprinkle with the combined rosemary and paprika. Season generously with salt and pepper.
Lay the strips of bacon over the bread. Roast the chicken for about 25 minutes or until cooked.
Remove the bacon when cooked and set aside. Toss the bread in the pan juices and continue to cook until golden and crisp.
To serve: Rip up the lettuces and place on a large platter along with the cress or rocket.
Top with the sliced chicken, halved boiled eggs, croutons and the bacon. Drizzle with the dressing and a grind of pepper.
Whisk all the ingredients together in a bowl. MAKES ¾ CUP