Quick Chick Caesar

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 2 min

Yield: 2 servings

Ingredients

• 1 egg 
• 2 tablespoons extra virgin olive oil 
• 1 teaspoon garlic oil 
• 3 tablespoons grated parmesan cheese 
• Juice 1/2 lemon 
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt (use none if you are adding anchovies) 
• Generous handful (approx. 2 ounces) of plain tortilla chips 
• 1 romaine lettuce, or 2 hearts 
• 2 cups cold shredded chicken 
• Pepper, to taste

Directions

Crack the egg into a bowl and whisk well, as you add the oils, Parmesan and lemon juice. If you're not going to add an anchovy or two, whisk in the salt. Break the crisp lettuce into bite-sized pieces and add to a salad bowl. Drop in the shredded cold chicken and mix to combine. Season with pepper, to taste.

Toast the tortilla chips for a couple of minutes in an oil-less frying pan over medium heat.

Give the dressing another whisk, pour it over the salad, and toss to mix. Add the tortilla chips (and some anchovies if you like) and toss again before wolfing down.