½ Iceberg lettuce washed, sliced and drained
4 chicken fillets lightly rubbed with Cajun seasoning and paprika
3 slices of wholegrain bread torn into medium size pieces
1 tablespoon of melted butter
½ teaspoon of mixed herbs
2 cloves of garlic crushed
1 egg yolk
1 teaspoon of Worcestershire sauce
1 large squeeze of lemon juice
1/3 cup grated parmesan cheese
6 anchovies(in oil) cut into small pieces
1/3 cup oil from the anchovies
salt and pepper
In a large bowl toss the bread pieces in the melted butter and mixed herbs then grill checking and turning regularly. Once brown and crispy turn off the heat and let cool.
Whisk together all the dressing ingredients to form a thick sauce adding more oil, seasoning or lemon juice if needed.
Chop the chicken fillets in half then cook in oiled pan over medium to high heat turning till cooked. Once slightly cooled slice into bit sized pieces.
In a large bowl add the lettuce, croutons, chicken, dressing, and toss. Sprinkle with parmesan cheese to finish.
Recipe and photo submitted by Debbie Reid, Kyogle CWA Evening Branch