CHICKEN CEASAR SALAD

1 Ciabatta loaf, thickly cubed
3 Tbls olive oil
2 skinless, boneless chicken breast
lettuce leaves
Shaved Parmesan cheese
boiled egg, quartered

DRESSING:
1 Garlic clove
2 anchovies
2 Tbls grated Parmesan cheese
5 Tbls mayonnaise
1 Tbls white wine vinegar

Toss the ciabatta with some olive oil. Toast in the oven until
golden brown and crispy.
In a medium pan, brown the chicken breasts pan both sides and
cook till juicy but cooked through.
Mix all the dressing ingredients together (with a hand mixer),
until well blended. Season to taste.
Assemble all the salad ingredients in a serving bowl. Serve with
the dressing on the side.