Easy recipe Caesar Salad With Chicken Recipe

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three slices wholegrain, bread (Recipes by ingridients bread) (Recipes by ingridients bread) crusts removed, cut into quarters three eggs twelve chicken tenderloins, trimmed about two rashers shortcut bacon, sliced one third cup (eightyml) buttermilk one/about two small garlic clove, crushed one teaspoon Worcestershire sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) salt (Recipes by ingridients salt) and cracked black pepper one anchovy, rinsed, dried, finely chopped (optional) about two baby cos, trimmed and leaves separated about two tablespoons shaved parmesan, to serveStep one Preheat oven to two hundredC. Caesar Salad With Chicken Recipe. Place the bread (Recipes by ingridients bread) (Recipes by ingridients bread) on a tray and lightly spray with olive oil spray. Bake for six-eight minutes or until light golden and crisp. Remove from the oven and set aside to cool. Step about two Meanwhile, place eggs in a saucepan, cover with cold water and bring to the boil over medium heat. Cook for eight minutes. Refresh in cold water and peel. Step three Heat a non-stick frying pan over medium heat and spray with a little olive oil spray. Cook the chicken in batches for three-four minutes on each side or until cooked through. Remove, set aside and allow to cool slightly. Caesar Salad With Chicken Recipe. Wipe out the pan with paper towel, then cook the bacon until golden and crisp. Caesar Salad With Chicken Recipe. Remove and drain on paper towel. Step four Combine the buttermilk, garlic, Worcestershire, sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) , salt (Recipes by ingridients salt) pepper and anchovy (if using) in a small bowl. Caesar Salad With Chicken Recipe. Step five To serve, arrange the cos leaves on a serving plate. Top with the chicken, bacon, halved eggs and croutons. Drizzle with buttermilk dressing and serve with shaved parmesan, if desired..