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Chicken caesar salad

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Recipe Ingredients

  • 1 tbsp olive oil
  • 150g ciabatta bread, torn into large pieces
  • salt and freshly ground black pepper
  • 1 cos lettuce (about 300g), leaves separated and roughly torn
  • 4 skinless, cooked chicken breasts, torn into bite-sized pieces

FOR THE DRESSING

  • 25g Parmesan cheese, finely grated, plus extra shavings to garnish
  • 2 tinned anchovy fillets
  • 1 garlic clove
  • 1 tsp Dijon mustard a
  • few drops Worcester sauce
  • 1 tsp lemon juice
  • 1 medium egg yolk
  • 2 tbsp olive oil
  • 1 tbsp boiling water
  • salt and freshly ground black pepper

 

Recipe Directions

1. Heat the oil in a large frying pan over medium heat and fry bread pieces for about 8 minutes, turning regularly until golden. Season, toss to coat evenly and set croutons aside.

2. Make the dressing in the small bowl of a food processor. First whizz the cheese, then add the anchovy fillets, garlic, mustard, Worcester sauce, lemon juice and egg yolk, and whizz again to combine. With the motor running, gradually add the oil, followed by the boiling water to make a smooth dressing. Season to taste (adding more lemon juice, if needed).

3. Arrange the torn lettuce leaves and chicken on a large platter (or toss together in a bowl). Drizzle the dressing over, then scatter on the croutons and some Parmesan shavings. Serve immediately.

EACH SERVING 1 740kJ, 17g fat (4g saturated), 20g carbohydrate (2g total sugars).

Each Serving:


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