Quick Poached Chicken Caesar (serves 6)

1 iceberg lettuce, shredded

2 baby Cos lettuces, quartered

100g fresh parmesan, shaved

8 slices thick wholemeal bread

500g chicken breast

½ tsp salt

Preheat the oven to 180*C.

Put the chicken thighs in a large frying pan and cover with water. Add the salt. Bring to the boil then reduce heat and poach for about 8-10 minutes or until tender and juices run clear. Drain and set aside.

Toast the slices of wholemeal bread then cut into small cubes. Toss in a little olive oil then bake in the hot oven for about 5 minutes until crisp.

Wash the iceberg and the Cos lettuce and drain, then lightly dress the leaves with the Caesar dressing. Slice the chicken breast and begin to layer the leaves with the chicken and the shaved fresh parmesan in 6 large clean jars with lids. Pour the remainder of the Caesar dressing evenly into the jars. Keep the croutons separate to keep them crisp until time to serve.

Caesar Dressing

2 egg yolks

juice of 1 lemon

2 garlic cloves

pinch salt

pinch sugar

1 Tbsp Dijon mustard

6 anchovies

½ cup finely grated parmesan

2 Tbsp Worcestershire sauce

2 cups grapeseed oil

Place all the ingredients except the oil in a food processor and blitz until smooth. With the motor running gradually add the oil until the mix is smooth and creamy.