Chicken & Parmesan Salad with Creamy Basil Dressing

“There are those who hesitate when it comes to using anchovies in a Caesar salad. They aren’t vital as a well-made Caesar salad doesn’t need unnecessary adornment. Traditionally the dressing would be made with a one-minute coddled or boiled egg yolk but perhaps life is too short to be that precise.”
serves 2-4
Cooks in 15 mins
Difficulty quite easy


4 tablespoons natural yogurt
1 teaspoon white wine vinegar
Juice of ½ lemon
1 teaspoon maple syrup
¼ teaspoon prepared English mustard
Small handful fresh basil leaves, shredded
1 cos lettuces or 3 little gem lettuces, separated into leaves
15g freshly grated Parmesan, extra to garnish
100g plum cherry tomatoes, halved
200g cooked roast chicken, cut into bite-sized pieces
1 tablespoon sunflower seeds
Sea salt and freshly ground black pepper


To make the dressing, place the yogurt, vinegar, lemon juice, maple syrup, mustard and basil in a bowl and whisk until smooth. Season with a pinch of salt and plenty of pepper.
To serve, tear the lettuce leaves into bite-sized pieces and place in a large bowl. Add enough of the dressing to just coat (not drown) the leaves, then fold in the Parmesan. Toss to combine, then transfer to wide-rimmed serving bowls, scatter over the cherry tomatoes, chicken and sunflower seeds. Garnish with a little extra Parmesan.

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