Chicken Caesar Salad

In Main Meals, Salads & Side Dishes on by

Chicken Caesar SaladI like this salad for lunch – often I order it when I’m out with friends as it’s light but full of goodness at the same time. This means you don’t have that heavy feeling when you drag yourself back to work!!  I ordered it so often that in the end I decided I had to make this myself – so here it is!

Baked Croutons

Baked Croutons

Chicken Caesar Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 2 good quality skinless boneless chicken breast fillets
  • Half rustic granary bread or ciabatta
  • 2 tablespoons olive oil
  • 1 garlic clove - finely chopped
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice - plus extra for squeezing
  • Good pinch chilli flakes
  • 3 or 4 anchovies fillets, finely chopped
  • 2 tablespoons good-quality mayonnaise
  • 3 tablespoons fat-free yogurt
  • Half head Romaine or Cos lettuce - leaves separated, washed and dried
  • Half bag rocket or watercress
  • 10g shaved Parmesan
  1. Mix the lemon juice, oil and garlic in a shallow dish.
  2. Add the chicken and turn it over in the marinade to coat well.
  3. Season with freshly ground pepper and leave for up to 2 hours.
  4. Heat the oven to 200C/fan 180C/gas 6.
  5. Slice, then cut the bread into big, rough cubes for the croutons.
  6. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil.
  7. Bake for about 10 minutes until golden and crisp.
  8. Put the garlic into a blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies.
  9. Blend until smooth, add the mayonnaise and yogurt, then blend again – it should be the consistency of double cream.
  10. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of teaspoons of cold water to get the consistency right so it will coat the leaves.
  11. Heat a griddle pan or saucepan until very hot (if using a saucepan add some oil and just warm the oil gently).
  12. Lay the chicken on the griddle, on the side that had the skin on or place in the saucepan.
  13. Cook for 15-16 minutes, turning once or twice, until cooked through.
  14. Remove chicken then slice or cut into bite size pieces once chicken has cooked slightly.
  15. Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress.
  16. Pour just under quarter of the dressing over the leaves and carefully toss to coat – it’s gentler to use your hands.
  17. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan.
  18. Drizzle about another quarter of the dressing over and around, then finish with an extra squeeze of lemon.
  19. Serve with the salad dressing in case anyone would like to add more yummy dressing to their serving!


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