Chicken Caesar salad

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• Medium ciabatta loaf (or 4 thick slices of white bread)1
• Olive oil3 tbsp
• Chicken breastsSkinless, boneless2
• Large cos or romaine lettuceLeaves separated1
• Garlic clove1
• AnchoviesFrom a tin2
• Parmesan (or Grana Padano)For grating and shaving
• Mayonnaise5 tbsp
• White wine vinegar1 tbsp

1. 1

   Preheat the oven to 200°C (180°C fan). Tear the ciabatta into rough, chunky croutons, or cut it with a bread knife. Spread them on a large baking tray and sprinkle with 2 tbsp olive oil.

2. 2

   Use your hands to coat the bread in the oil, then sprinkle with a pinch of salt. Bake for 8-10 mins, shaking or turning the croutons now and then so they colour evenly.

3. 3

   Coat the chicken breasts in 1 tbsp olive oil and season. Heat a frying pan over medium heat for 1 min; it should be hot without smoking. Lay in the chicken (it should sizzle) and leave it alone for 4 mins.

4. 4

   Flip the chicken and cook for 4 mins more. To check it is done, cut into the thickest part with a small sharp knife: there should be no pink and the juices should run clear.

5. 5

   Flatten the garlic clove under the side of a knife, peel off the skin, then crush it. Mash the anchovies with a fork in a small bowl.

6. 6

   Grate a handful of parmesan and stir into the garlic and anchovies with the mayonnaise and vinegar. Season to taste. The dressing should be about as thick as yogurt; if it is too stiff, loosen it with a few tsp water.

7. 7

   Shave some parmesan with a peeler. Place the lettuce in a large bowl, torn into big pieces. Shred the chicken into bite-sized strips and distribute half of it over the lettuce along with half of the croutons.

8. 8

   Toss with most of the dressing, using your fingers. Add the remaining chicken and croutons, drizzle with the rest of the dressing, top with the parmesan shavings and serve at once.