This recipe is hearty and delicious in a two-in-one kind of way. It’s the ultimate sandwich-salad combo.

There’s no soggy bread to be found anywhere thanks to a crusty baguette and crisp cups of lettuce to hold it all together.

Perfect for a picnic or even a casual weekend get-together with all the friends and family around.

Flavours and pairings

Creamy, rich, salty goodness. Complemented by the crisp freshness of Romaine lettuce and a dash of lemon for contrast. Serve with a fresh packet of salt and vinegar crisps and you’ll be good to go.

Ingredients

(Serves 2)

• 1 chicken breast, butterflied
• 1 garlic clove, finely grated
• 2 tablespoons mayonnaise
• 2-3 tablespoons grated parmesan
• 1 teaspoons lemon juice
• 1-2 anchovy fillets, split in halves
• 4-5 Romaine lettuce leaves
• 1 white baguette
• 1 black pepper
• Salt

Method

• Pan-fry the chicken breast with a little salt, pepper and olive oil. Cook for two to three minutes on either side, on a low-medium fire, or until fully cooked and the chicken gains a lovely brown coat all over.
• Remove, set aside to cool. Then shred the chicken into little pieces.
• For the dressing, combine garlic, mayonnaise, parmesan and lemon juice.
• Add a few cracks of black pepper. Then add the chicken to the dressing and mix well.
• Slice one whole baguette into four equal pieces. Cut each piece through the middle to make a pocket, (but do not all the way through).
• Add lettuce leaves to create a cup for the base. Spoon the chicken Caesar mix into the lettuce cups. Add anchovy slivers to top. Enjoy.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.