Here is a twist on the classic Caesar salad with cumin chicken, the result is a mouthwatering, crunchy salad that you cant get enough of.

What you need: serves 4 to 6

2 boneless, skinless chicken breasts

1 tsp cumin powder

1/2 tsp cayenne powder

1 cup ready croutons or 2 loaves of thick Italian bread

For the dressing:

1 clove of garlic peeled and crushed

1 tsp anchovy paste

4 Tbsp mayonnaise

1 Tbsp lemon juice

1/2 cup of grated Parmesan cheese

Marinate the chicken breasts with lemon juice, cumin, cayenne, salt, pepper and 4 tsp of olive oil. Set aside for about 10-15 minutes.

Preheat the oven to 300 degrees F. Cut the bread into cubes, drizzle some olive oil and sprinkle some salt on it. Place on a tray and bake it for about 8 to 10 minutes, turning it a few times until it is a golden brown.

Heat a grill pan, grease and grill the marinated chicken about 8-10 minutes, turning occasionally. Cut them into bite sized cubes. Set aside.

Combine the mayonnaise, crushed garlic, anchovy paste, remaining olive oil and lemon juice. Whisk it well to make a dressing that has a texture like yogurt. Add the grated cheese and give it a quick whisk.

In a bowl, tear up the lettuce, add in the peppers, tomatoes and chicken. Toss in the croutons, and drizzle the dressing. Serve right away. Enjoy!

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