A twist on the classic Caesar Salad. All you need is a squirt of FRANK'S RedHot® and this deliciously crunchy dish is complete with all the heat and flavour you need. Cooked over the BBQ or on a griddle pan the chicken is tender, and healthy with a zing.
Mix together all the ingredients for the marinade.
Butterfly the chicken breast by cutting in half horizontally, not quite cutting all the way through and open up. This makes the cooking time quicker and lets the marinade infuse through the meat. Rub the marinade into the chicken and leave to rest for at least 30 minutes.
Remove the chicken from the marinade and cook on the BBQ for 3 minutes each side on a medium indirect heat. Alternatively you can cook the chicken in a hot chargrill pan for 3 minutes each side. Remove the chicken when crisp and cooked through. Leave to rest until cool before shredding by hand into small pieces.
Meanwhile prepare the croutons by tearing the ciabatta into small pieces drizzle on a little olive oil and sprinkle with sea salt, bake in the oven for 8-10 minutes at 200°C, 400°F, Gas Mark 6 until crisp.
Make the dressing by mashing the anchovy with a fork in a small bowl along with the crushed garlic. Mix in the mayonnaise and white wine vinegar. Loosen the dressing by stirring in a little milk
Separate the leaves from the lettuce, cut any leaves which are very large in half and wash. Dry well before arranging on a serving dish. Put the cold BBQ chicken on top of the lettuce followed by the croutons. Drizzle over the dressing at the last minute and shave over the Parmesan or Grano Padano cheese generously.