Chicken Caesar salad

Chicken Caesar salad
Serves: 4
  • For the dressing:
  • 8 anchovy fillets in oil, drained
  • 2 small garlic cloves
  • 3 large free-range egg yolks
  • juice of 1 lemon
  • 2 tsp dijon mustard
  • 150ml light olive oil
  • 4-5 tbsp grated parmesan
  • For the garlic croutons:
  • 3 slices sourdough bread
  • 1 clove garlic, halved
  • 1 tbsp olive oil
  • ¼ tsp salt
  • For the salad:
  • 150g bacon lardons
  • 2 large or 3 small chicken breast fillets (approx. 500g
  • in total)
  • 4 eggs, hard boiled, peeled and halved
  • salt and pepper
  • 1 tbsp olive oil
  • 1 head cos or romaine lettuce, chopped, washed and dried
  • freshly grated or shaved parmesan
  1. Dressing: Place the anchovy fillets and garlic on a chopping board, use the side of a knife blade to mash into a paste, then scrape into the bowl of a food processor. Add the egg yolks, lemon and mustard and whiz to a coarse, thick paste. With the motor running, slowly drizzle in the olive oil so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of water. Once you’ve added all the oil, stir through the grated parmesan, taste and season – it may need a bit more lemon juice. If it’s too thick to drizzle, add a little cold water.
  2. Croutons: Preheat oven to 180C/Gas 4. Toast bread in the toaster for
  3. min or until the surface is dried but not browned. Rub both sides of each piece of bread with the cut side of the garlic, cut off the crusts and cut into cubes. Drizzle with 1-2 tbsp olive oil, sprinkle with salt, and bake until golden, shaking the tray once (7-10 mins).
  4. Bacon: Place bacon on a skillet over a medium heat and cook until golden, shaking to turn. Set aside on paper towel.
  5. Chicken: Slice each breast in half horizontally. Sprinkle both sides with salt and pepper. Place in the same skillet you cooked the bacon and cook in the bacon fat for 6-8 mins each side (depending on thickness) or until cooked through. Place on a plate, cover loosely with foil and leave to rest for 10 mins. Cut into slices when ready to serve.
  6. Eggs: Place eggs in a pan, cover with water, place over medium heat, bring to a simmer and cook for 3 mins for soft centres, 4 mins for firm yolks and 6 mins for hard boiled. Remove, run under cold water and leave in a bowl of cold water for 5 mins. Peel and set aside.
  7. Serve: Place the salad leaves in a mixing bowl, pour over half the dressing and toss. Place dressed leaves in 4 bowls and top with bacon lardons, chicken, eggs, croutons and grated/shaved Parmesan, Serve with the remaining dressing on the side.


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