Our Real Chicken Caesar Salad recipe is perfect for a midweek meal and can be on your table in 45 minutes.
The sauce is absolutely delicious and really makes this dish shine. Plus, it’s really easy to master – just whiz all the ingredients for the dressing in a food processor until combined and smooth, and serve with homemade croutons too.
It is the perfect dish to serve al fresco with friends or family and is best enjoyed with a chilled glass of white wine for a proper summer experience.
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- Dividend:
- 4
- Preparation time:
- 25 mine
- Preparation time:
- 20 mine
- Total time:
- 45 mine
- Call/Serve:
- 499
ingredients
For the salad
- 8
slices or cuts of pancetta or streaky bacon
- 175 g
ciabatta bread, cut into 2.5 cm pieces
- 500 g
skinless chicken breast
- 2
Romaine salad
-
25-40 g parmesan cheese shavings
- 5
anchovy fillets (from a can), roughly chopped
For the dressing
-
2 anchovy fillets (from a can)
- 25 g
Parmesan cheese, finely grated
-
finely grated rind of ½ lemon
- 3 tbsp.
Greek yoghurt
- 3 tbsp.
extra virgin olive oil, plus extra for brushing
Directions
-
- Step 1
Heat a large pan over medium heat and fry the pancetta/bacon until golden and crispy. Lift out on kitchen paper (keep any oil in the pan).
- Step 2
Put the empty pan back on the heat and add the bread pieces and some spices. Fry, turning often, until golden and crispy. Set aside.
- Step 3
Meanwhile, heat a frying pan over medium-high heat (or use an empty roasting pan). Place chicken breasts between two sheets of absorbent paper and wash them with a rolling pin until they are a uniform 1 cm (½ inch) thick. Brush chicken on both sides with a little of the oil and season. Bake for 12 min, turning once, or until cooked through with golden charred lines. Transfer to a board and cut into thick strips.
- Step 4
While the chicken is cooking, make the dressing. In the small bowl of a food processor (or in a pestle and mortar), beat the anchovies, grated Parmesan, lemon zest, yogurt and a little seasoning until smooth. With the motor running, add the remaining oil, followed by 1 tablespoon of warm water. Check seasoning and set aside.
- Step 5
To serve, roughly chop the salad and toss with the chicken, croutons and dressing. Drain on a plate. Coarsely chop the crispy pancetta/bacon and sprinkle over the salad together with anchovies and parmesan shavings. Serve.
- Step 1
GH tip
If you don’t like anchovies, just leave them out of the dressing and salad.
Per portion:
- Calories: 499
- Fiber: 2 g
- Total carbohydrates: 24 g
- Sugar: 4 g
- Total fat: 24 g
- Saturated fat: 8 g
- Protein: 46 g
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