Branford’s Originals
Spicy Caesar Chicken Salad



2 medium heads chilled
   Romaine lettuce
   Juice of 1 lemon
1 pound of boneless chicken breast fillet
½ cup of Branford’s Originals Hot sauce
½ teaspoons freshly ground black pepper
2 eggs coddled 1 minute
½ cup (120ml) garlic-flavored olive oil (see note)
6 drops Worcestershire sauce
¼  cup (30g) grated romano cheese
½ cup (30g) warm croutons

1. Wash and clean chicken breast filleted with water. Seasoned with salt and pepper rub, marinated with Branford’s Originals hot sauce, grilled chicken till golden brown, sliced in strips and set aside to cool.
   
   
2. Break the romaine into 2-inch pieces. Place in large salad bowl sprinkle leaves with a few drops of lemon juice. Add salt and pepper.
   
   
3. In another bowl the coddled eggs and gradually add the olive oil, beaten until the olive is incorporated. Beat in the Worcestershire sauce and the rest of lemon juice.
   
   
4. Pour dressing over the greens, add chicken and toss 4 or 5 times mixing thoroughly but being careful not to bruise the leaves. Add croutons and cheese and toss 2 more times. Serve immediatel