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Chicken Caesar salad

Aktualisiert: 2. Juni

A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, eggs or egg yolks, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.



  • 2 large slices of crusty bread, about ¾-inch thick (about 4 ounces)

  • 2 tablespoons extra virgin olive oil

  • ¼ teaspoon fine salt

  • ⅛ teaspoon garlic powder

  • Freshly ground black pepper, to taste

Salad dressing

  • ½ cup mayonnaise

  • 1 medium garlic clove, minced

  • 2 teaspoons lemon juice, to taste

  • 1 teaspoon Dijon mustard

  • ½ teaspoon Worcestershire sauce*, to taste

  • ⅛ teaspoon fine salt

  • ⅓ cup (1 ounce) finely grated Parmesan cheese

  • 1 tablespoon water

  • Freshly ground black pepper, to taste


  • 2 skinless, boneless chicken breasts

  • 2 medium heads of romaine lettuce (10 ounces), roughly chopped

  • ⅓ cup (1 ounce) finely grated Parmesan


  • Heat the oven to 200C/180C.

  • For the croutons, slice the bread into cubes and tip onto a baking tray, drizzle with the olive oil and season with cracked black pepper. Toss well and bake for 10 minutes until golden and crisp. Sprinkle over 1 tbsp of grated parmesan, and toss well. Bake for another 2-3 minutes until the cheese melts onto the croutons and turns golden brown. Leave to cool for a few minutes before assembling.

  • 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 and leave for 4 mins.

  • 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.

  • For the salad dressing, combine the mayonnaise, garlic, lemon juice, Dijon, and Worcestershire sauce, and salt. Stir to combine. Stir in the Parmesan, followed by water. It should be the consistency of yoghurt. Season with black pepper

  • 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.

  • Toss everything until evenly and lightly coated, rather than being drenched in the dressing – add a little more to coat the leaves if you need to, though. Add the croutons and toss briefly again. Divide between two plates, top with parmesan shavings and another crack of black pepper. Add an extra dollop of dressing to dip the croutons in, if you like. The left-over dressing will keep, chilled, for three days.

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