Enlarge Looking for a delicious gluten and egg free recipe? In this episode of Food For All Pippa Kendrick shows you how to make a chicken caesar salad with homemade croutons and a creamy sauce. Prep:10mCook:30mTotal:40m2 chicken breastssalad leavesgluten free breadparsley stalks2 lemons1/2 tsp mustard3 anchovies1/2 garlic clove3 tbsp olive oil1 tbsp rice milksalad leavesPlace the stalks of a small bunch of parsley or coriander into a saucepan of cold water with the juice of half a lemon and the skin of the lemon, then bring it up to the boil. Once it comes up to the boil, take it off the heat and place your chicken breasts into the water, put the lid back on and leave it for 25-30 minutes.
Chop up some gluten free bread, then throw them into a pan of hot olive oil. Fry until golden and crisp, then set aside in a bowl to cool.
Place 1/2 tsp of mustard, 3 anchovies and half a clove of garlic in a pestle and mortar and pond to a paste. Add the juice of half to a whole lemon and gently mix together. Mix together 3 tbsp of olive oil and 1 tbsp of rice milk, then slowly pour it into the mixture whilst stirring.
Once the chicken has cooked, remove it from the water and leave it to rest for 10-15 minutes. Slice it on the diagonal into 1cm thick pieces. Scatter the chicken over the salad leaves, spoon over some dressing, and top with croutons.
