Super-easy Roasted Chicken Caesar Salad

Everybody loves a Caesar salad and this version from Spier features roasted rotisserie chicken and pan-friend sourdough croutons making a delightful meal out of a few classic ingredients.

Roasted chicken Caesar salad with asparagus, anchovies and sourdough croutons

For the dressing

1 clove garlic, finely grated

1 anchovy fillet, finely chopped then “pulped” with the side of a knife blade

30 ml fresh lemon juice

5 ml Dijon mustard

5 ml Worcester sauce

1/2 cup good quality mayonnaise

1/4 cup finely grated parmesan cheese (plus more for serving, optionally)

salt & black pepper, to taste

Place all the ingredients in a jug or mixing bowl, then whisk by hand to mix thoroughly. Set aside.

For the salad

1 bunch baby gem lettuce leaves, rinsed & drained

1 medium-size roasted rotisserie chicken, deboned and sliced (mostly breasts & thighs, keep the rest for another meal or making stock)

1 small bunch asparagus, blanched for 1 minute in water & drained

8-12 anchovy fillets

1-2 cups diced sourdough bread, pan-fried in a little olive oil until golden

On a large platter or on individual plates, arrange the leaves, chicken, asparagus, anchovies and croutons. Drizzle all over with some dressing and top with a grinding of salt & black pepper (and optionally, more parmesan).