Chicken Caesar salad recipe image

Print Chicken Caesar salad

Salty, tangy and crisp Caesar salad with succulent chicken breasts. Sometimes nothing beats a classic .

Ingredients

  • 2 skinless, boneless chicken breasts (or use leftovers from a whole cooked chicken)
  • 1 tbsp olive oil
  • 4 thick slices white bread
  • 2 tbsp olive oil
  • 1 egg
  • 1 clove garlic
  • Juice ½ lemon
  • Good splash Worcestershire sauce
  • 1 heaped tsp Dijon mustard
  • 2 anchovies
  • 80ml olive oil
  • 1 cos lettuce, roughly shredded
  • 8-12 anchovies, or to your taste
  • 100g Parmesan, shaved or coarsely grated
  • Salt & pepper

Method

  1. Toss the chicken in the olive oil and fry in a large, heavy based pan for about 5-6 minutes on both sides, until cooked through (no pink juices remaining). Remove from the heat and leave to cool.
  2. Make the croutons: preheat oven to 180°C/Gas 4. Cut the bread into pieces and toss in a bowl with the oil and salt. Transfer to a baking sheet. Bake for about 10 minutes or so until golden brown all over, turning every now and again.
  3. Make the dressing: in a food processor, whiz the egg, garlic, lemon juice, Worcestershire sauce, mustard and anchovies together. Season well. Gradually add the olive oil until the mixture forms a creamy dressing.
  4. Slice the chicken into pieces, toss in a large bowl with the lettuce, any extra anchovies to your own taste, Parmesan shavings, croutons, dressing and black pepper to season.
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