Chicken Caesar salad

Food on a plate next to a salad Chicken Salad Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:15 mins – 20 mins
  • Easy
  • Serves 4

A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends

Nutrient Unit
kcal
fat 0g
saturates 0g
carbs 0g
sugars 0g
fibre 0g
protein 0g
salt 0g

Ingredients

  • 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
  • 3 tbsp olive oil
  • 2 skinless, boneless chicken breasts
  • 1 large cos or romaine lettuce, leaves separated
Related:
Chicken & pistachio salad

For the dressing

  • 1 garlic clove
  • 2 anchovies from a tin
  • medium block parmesan or Grano Padano cheese for grating and shaving (you won’t use it all)
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar

Method

  • STEP 1

Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.

  • STEP 2
Related:
Griddled chicken & corn on the cob salad

Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.

  • STEP 3

Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.

  • STEP 4
Related:
Pesto chicken salad

Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.

  • STEP 5

Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.

  • STEP 6
Related:
Chicken satay salad

Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.

  • STEP 7

Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.

  • STEP 8
Related:
Niçoise chicken salad

Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

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