Chicken Caesar Salad
Chicken Caesar Salad with house-made dressing of egg yolks, Worcestershire sauce and lemon, topped with grilled chicken breast and crispy bread croutons. Serves 4.
150g
3clove
75ml
1.5tsp
6piece
1tsp
1tsp
1piece
pasteurised2piece
as needed
80g
680g
2piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 3clove | — | — | |
| 3 | | 75ml | — | — | |
| 4 | | 1.5tsp | — | — | |
| 5 | | 6piece | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 2piece | pasteurised | — | |
| 10 | | as needed | — | — | |
| 11 | | 80g | — | — | |
| 12 | | 680g | — | — | |
| 13 | | 2piece | — | — |
Set the oven to 200 °C and allow it to come fully up to temperature.
Tear the bread into rough 2 cm chunks, using the bread knife to cut any particularly thick crusts if needed.
White bread · 150 g
Peel the garlic cloves and discard the papery skins.
Garlic · 3 clove
Finely chop all three peeled garlic cloves into a fine mince.
Scrape the finely chopped garlic into the large bowl.
Tip the bread chunks onto the baking tray and spread them out in a single layer.
Drizzle the olive oil evenly over the bread chunks and toss them briefly to coat.
Extra-virgin olive oil · 20 ml
Slide the baking tray into the oven.
Bake the bread for about 12 minutes, turning once halfway through, until the croutons are deep golden and crisp all over.
Using oven gloves, lift the baking tray out of the oven and set it aside to cool.
Leave the croutons on the tray to cool and crisp up completely.
Add the salt to the bowl with the garlic.
Salt · 1 tspAdd the anchovy fillets to the bowl, letting any excess oil drip back into the tin.
Anchovy fillets in oil · 6 pieceMash the anchovies and garlic together with the fork, pressing and dragging until you have a rough paste.
Add the Dijon mustard to the bowl.
Dijon mustard · 1 tspAdd the Worcestershire sauce to the bowl.
Worcestershire sauce · 1 tspFinely grate the zest of one lemon into a small bowl.
Lemon · 1 piece
Halve the zested lemon and squeeze it through a citrus juicer into the large bowl, catching any pips, then tip in the zest.
Add the pasteurised egg yolks to the bowl, letting each one slip in cleanly.
Egg yolks · 2 pieceWhisk everything together vigorously until the yolks are broken and the mixture is well combined.
Pour the olive oil in a thin, steady stream while whisking constantly to bring the dressing together into a slightly thickened emulsion.
Extra-virgin olive oil · 40 mlAdd a pinch of black pepper to the dressing.
Ground black pepper · 1 pinchFinely grate 40 g of Parmesan into a small bowl for the dressing.
Parmesan · 40 gAdd the grated Parmesan to the dressing and stir to combine.
Stir the dressing thoroughly until the Parmesan is evenly dispersed.
Lay the chicken breasts on the chopping board.
Chicken breast · 680 gCover the chicken breasts with a sheet of cling film and beat them with the meat mallet to an even thickness of about 1.5 cm so they cook through evenly.
Season the flattened chicken breasts generously on both sides with salt.
Salt · 0.5 tspFlattened chicken breasts · step 27Season both sides of the chicken with black pepper.
Ground black pepper · 0.5 tspSeasoned chicken thighs · step 28Set the large frying pan over a medium-high heat and leave it until it is properly hot.
Drizzle the olive oil into the hot pan and swirl to coat the base evenly.
Extra-virgin olive oil · 15 mlLay the seasoned chicken breasts in the pan, smooth-side down, without crowding.
Cook the chicken, without moving it, for 5–6 minutes until the underside is deep golden, then flip each breast and cook for a further 4–5 minutes until cooked through with no pink remaining. Check the thickest part reads 74 °C on a thermometer.
Transfer the cooked chicken breasts to a clean chopping board.
Leave the chicken to rest for 5 minutes so the juices redistribute.
Cut each chicken breast on the diagonal into 1 cm slices.
Cut away the tough base from each romaine lettuce and discard any damaged outer leaves.
Romaine lettuce · 2 pieceRoughly chop the romaine leaves into large bite-sized pieces.
Add the chopped romaine to the bowl of Caesar dressing.
Use the tongs to toss the lettuce thoroughly in the dressing, lifting and turning until every leaf is lightly coated.
Use the grater to shave the remaining Parmesan into thin flakes over a small bowl for finishing.
Parmesan · 40 gTip the dressed lettuce into a large serving bowl.
Arrange the sliced chicken evenly over the top of the lettuce.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Set the oven to 200 °C and allow it to come fully up to temperature.⏱ 10 min |
| 2 | 150 g | | Tear the bread into rough 2 cm chunks, using the bread knife to cut any particularly thick crusts if needed.⏱ 30sResultSliced white breadused in step 6 |
| 3 | 3 clove | | Peel the garlic cloves and discard the papery skins.⏱ 20sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Finely chop all three peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic |
| 5 | Finely chopped garlicstep 4 | | Scrape the finely chopped garlic into the large bowl.⏱ 10sResultFinely chopped garlic |
| 6 | Sliced white breadstep 2 | | Tip the bread chunks onto the baking tray and spread them out in a single layer.⏱ 15sResultSliced white bread |
| 7 | 20 ml | | Drizzle the olive oil evenly over the bread chunks and toss them briefly to coat.⏱ 10sResultOiled bread chunks |
| 8 | — | | Slide the baking tray into the oven.⏱ 10sResultOiled bread chunks |
| 9 | — | | Bake the bread for about 12 minutes, turning once halfway through, until the croutons are deep golden and crisp all over.⏱ 12 minResultGolden croutons |
| 10 | — | | Using oven gloves, lift the baking tray out of the oven and set it aside to cool.⏱ 10sResultGolden croutons |
| 11 | — | | Leave the croutons on the tray to cool and crisp up completely.⏱ 5 minResultCooled croutonsused in step 44 |
| 12 | 1 tsp | | Add the salt to the bowl with the garlic.⏱ 5sResultFinely chopped garlic and salt |
| 13 | 6 piece | | Add the anchovy fillets to the bowl, letting any excess oil drip back into the tin.⏱ 10sResultFinely chopped garlic and salt and anchovy fillets in oil |
| 14 | — | | Mash the anchovies and garlic together with the fork, pressing and dragging until you have a rough paste.⏱ 30sResultAnchovy-garlic paste |
| 15 | 1 tsp | | Add the Dijon mustard to the bowl.⏱ 5sResultAnchovy-garlic paste and dijon mustard |
| 16 | 1 tsp | | Add the Worcestershire sauce to the bowl.⏱ 5sResultAnchovy-garlic paste and dijon mustard and worcestershire sauce |
| 17 | 1 piece | | Finely grate the zest of one lemon into a small bowl.⏱ 20sResultGrated lemon zest |
| 18 | Grated lemon zeststep 17 | | Halve the zested lemon and squeeze it through a citrus juicer into the large bowl, catching any pips, then tip in the zest.⏱ 15sResultSqueezed lemon juice |
| 19 | 2 piece | | Add the pasteurised egg yolks to the bowl, letting each one slip in cleanly.⏱ 10sResultSqueezed lemon juice and egg yolks |
| 20 | — | | Whisk everything together vigorously until the yolks are broken and the mixture is well combined.⏱ 45sResultRough caesar dressing base |
| 21 | 40 ml | | Pour the olive oil in a thin, steady stream while whisking constantly to bring the dressing together into a slightly thickened emulsion.⏱ 1 minResultEmulsified caesar dressing |
| 22 | 1 pinch | | Add a pinch of black pepper to the dressing.⏱ 5sResultEmulsified caesar dressing and ground black pepper |
| 23 | 40 g | | Finely grate 40 g of Parmesan into a small bowl for the dressing.⏱ 30sResultGrated parmesan |
| 24 | Grated parmesanstep 23 | | Add the grated Parmesan to the dressing and stir to combine.⏱ 5sResultEmulsified caesar dressing and ground black pepper and grated parmesan |
| 25 | — | | Stir the dressing thoroughly until the Parmesan is evenly dispersed.⏱ 15sResultParmesan-stirred caesar dressing |
| 26 | 680 g | | Lay the chicken breasts on the chopping board.⏱ 5sResultChicken breast |
| 27 | Chicken breaststep 26 | | Cover the chicken breasts with a sheet of cling film and beat them with the meat mallet to an even thickness of about 1.5 cm so they cook through evenly.⏱ 1 minResultFlattened chicken breastsused in step 36 |
| 28 | 0.5 tsp | | Season the flattened chicken breasts generously on both sides with salt.⏱ 10sResultSeasoned chicken thighsused in step 36 |
| Flattened chicken breastsstep 27 | |||
| 29 | 0.5 tsp | | Season both sides of the chicken with black pepper.⏱ 10sResultSeasoned steaksused in step 32 |
| Seasoned chicken thighsstep 28 | |||
| 30 | — | | Set the large frying pan over a medium-high heat and leave it until it is properly hot.⏱ 1 min 30s |
| 31 | 15 ml | | Drizzle the olive oil into the hot pan and swirl to coat the base evenly.⏱ 5sResultOiled hot pan |
| 32 | Seasoned steaksstep 29 | | Lay the seasoned chicken breasts in the pan, smooth-side down, without crowding.⏱ 15sResultOiled hot pan and seasoned steaks |
| 33 | — | | Cook the chicken, without moving it, for 5–6 minutes until the underside is deep golden, then flip each breast and cook for a further 4–5 minutes until cooked through with no pink remaining. Check the thickest part reads 74 °C on a thermometer.⏱ 6 minResultPan-fried chicken breasts |
| 34 | — | | Transfer the cooked chicken breasts to a clean chopping board.⏱ 10sResultPan-fried chicken breasts |
| 35 | — | | Leave the chicken to rest for 5 minutes so the juices redistribute.⏱ 5 minResultRested chicken breasts |
| 36 | Flattened chicken breastsstep 27 | | Cut each chicken breast on the diagonal into 1 cm slices.⏱ 45sResultSliced chicken breastused in step 43 |
| Seasoned chicken thighsstep 28 | |||
| 37 | 2 piece | | Cut away the tough base from each romaine lettuce and discard any damaged outer leaves.⏱ 30sResultTrimmed romaine lettuces |
| 38 | Trimmed romaine lettucesstep 37 | | Roughly chop the romaine leaves into large bite-sized pieces.⏱ 45sResultRoughly chopped romaine |
| 39 | Roughly chopped romainestep 38 | | Add the chopped romaine to the bowl of Caesar dressing.⏱ 10sResultRoughly chopped romaine and parmesan-stirred caesar dressing |
| 40 | — | | Use the tongs to toss the lettuce thoroughly in the dressing, lifting and turning until every leaf is lightly coated.⏱ 30sResultDressed romaineused in step 42 |
| 41 | 40 g | | Use the grater to shave the remaining Parmesan into thin flakes over a small bowl for finishing.⏱ 30sResultGrated parmesanused in step 45 |
| 42 | Dressed romainestep 40 | | Tip the dressed lettuce into a large serving bowl.⏱ 10sResultDressed romaine |
| 43 | Sliced chicken breaststep 36 | | Arrange the sliced chicken evenly over the top of the lettuce.⏱ 15sResultSliced chicken breast and dressed romaine |
| Total Time | 20 min | ||
- Scatter the cooled croutons over the salad.
- Finish by scattering the shaved Parmesan generously over the top and bring the bowl straight to the table.
| Nutrient | Per serving |
|---|---|
| 577kcal | |
| 51g | |
| 30g | |
| 8g | |
| 23g | |
| 2g | |
| 2g | |
| 1,455mg |
Chicken Caesar Salad
Chicken Caesar Salad with house-made dressing of egg yolks, Worcestershire sauce and lemon, topped with grilled chicken breast and crispy bread croutons. Serves 4.
What you’ll doYou will toast bread into croutons whilst making a dressing from anchovies, garlic, egg yolks and oil. Meanwhile, flatten and pan-fry chicken breasts, then slice them. Toss lettuce in the dressing, assemble everything in a bowl, and finish with shaved Parmesan and croutons.
Ingredients
- White bread150 g
- Garlic3 clove
- Extra-virgin olive oil75 ml
- Salt1.5 tsp
- Anchovy fillets in oil6 piece
- Dijon mustard1 tsp
- Worcestershire sauce1 tsp
- Lemon1 piece
- Egg yolks, pasteurised2 piece
- Ground black pepperas needed
- Parmesan80 g
- Chicken breast680 g
- Romaine lettuce2 piece