Chicken Caesar Salad

Serves 4 · Preparation: 10 mins · Cooking: 15–20 mins

Back to Favourite Recipes

Ingredients

  • 1 medium ciabatta loaf, or 4 thick slices crusty bread
  • 3 tbsp olive oil
  • 2 skinless, boneless chicken breasts
  • 1 large cos or romaine lettuce
  • 1 garlic clove
  • 2 anchovies from a tin
  • Parmesan or Grano Padano cheese
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • Sea salt, optional
  • Freshly ground black pepper
Recipe tip:
For a variation, add crisp bacon, sliced avocado or drained tuna.
Nutrition per serving:
Approximately 633 kcal, 39g protein and 39g carbohydrates.

Method

  1. Heat the oven to 200°C, fan 180°C, or gas mark 6. Tear the ciabatta into large, ragged croutons and spread them over a baking sheet.
  2. Sprinkle the croutons with 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if desired.
  3. Bake for 8–10 minutes, turning the croutons a few times so they brown evenly.
  4. Rub the chicken breasts with 1 tbsp olive oil and season. Heat a frying pan over medium heat for 1 minute.
  5. Add the chicken and cook for 4 minutes. Turn and cook for another 4 minutes, or until completely cooked through.
  6. Crush the garlic. Mash the anchovies in a small bowl. Add a handful of grated Parmesan, the mayonnaise and white wine vinegar.
  7. Season the dressing to taste. If it is too thick, stir in a few teaspoons of water until it reaches a yoghurt-like consistency.
  8. Shave some Parmesan with a peeler. Tear the lettuce into large pieces and place in a large bowl.
  9. Pull the chicken into bite-sized strips. Add half the chicken and half the croutons to the lettuce.
  10. Add most of the dressing and toss gently. Scatter over the remaining chicken and croutons.
  11. Drizzle with the remaining dressing, sprinkle with Parmesan and serve immediately.

Cooking Timer

10:00 10 minutes
Set the timer, then press Start Timer.