Chicken Caesar salad (no croutons)

Method

Season the chicken breast well on both sides. Heat a large frying pan over a medium-high flame and cook the chicken for 6–7 minutes per side, depending on thickness, until the internal temperature reaches 75°C. You're after a light golden colour on the surface, not heavy searing. Once cooked through, transfer to a board and let it rest for 5 minutes, then slice into strips.

While the chicken cooks, prepare the lettuce. Separate the leaves, wash and dry them thoroughly; excess water will dilute the dressing. Tear the larger leaves into manageable pieces and place in a large bowl.

Finely chop the anchovy fillets and add them to the Caesar dressing, stirring to distribute evenly. This will soften the fillets and integrate their flavour properly. Add the warm chicken strips to the lettuce, then dress lightly with the anchovy-laced dressing and toss to coat. Transfer to a serving plate, shave the parmesan over the top with a vegetable peeler, and serve at once while the chicken is still warm and the lettuce crisp.