Chicken Caesar Salad

Method

  1. Blend garlic, lemon juice and egg yolk in a blender. While blending, slowly add 1 cup of olive oil until the sauce thickens. Season to taste.
  2. Wash and clean the iceberg lettuce. Then chop roughly.
  3. Slice the chicken breast into strips, season with salt and cook in a frying pan with olive oil on medium heat for
3 minutes, mixing. Reserve.
  4. For the croutons, dice the sliced bread and toss in a sauté pan. Add 1 tablespoon of olive oil, cook on medium heat until crisp and light brown.
  5. In a big bowl, toss the sauce with the lettuce and chicken. Top with parmesan, macadamias and croutons.