Chicken Caesar salad

Let’s make it.

1. Make the dressing: combine the mayonnaise, crème fraîche, garlic, anchovies, lemon juice and Parmesan in a bowl. Taste and season with salt and pepper. Set aside.
2. Make the croutons: heat the oven to 170°C. Tear the ciabatta into rough chunks and toss with the olive oil, garlic, salt and pepper. Spread on a tray and bake for 10 to 12 minutes, turning once, until golden brown and crisp.
3. Prepare the chicken: mix the rosemary, garlic, salt and pepper with the olive oil and rub all over the chicken breasts.
4. Cook the chicken on a hot griddle or frying pan for 6 to 7 minutes per side, turning until golden and cooked through. Rest for a few minutes, then slice.
5. Arrange the lettuce on a platter or plates. Spoon over the dressing, scatter the croutons and Parmesan on top, add the basil leaves and a drizzle of olive oil, and serve with the sliced chicken on the side.