Chicken Caesar salad


  1. 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
  2. 3 tbsp olive oil
  3. 2 skinless boneless chicken breast
  4. 1 large cos or romaine lettuce leaves separated
  5. For the dressing
  6. 1 garlic clove
  7. 2 anchovy from a tin
  8. medium block Parmesan or Grano Padano cheese for grating and shaving (you won #39 t use it all)
  9. 5 tbsp mayonnaise
  10. 1/2 cup lemon juce


  1. Heat oven to 200C/fan 180C/gas 6 Tear the bread 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 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
  2. Rub chicken breasts with remaining 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 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
  3. Bash the garlic with the flat of a knife and peel off the skin Crush with a garlic crusher Mash the anchovies with a fork against the side of a small bowl Grate a handful of cheese and mix with the rest of the dressing ingredients Season to taste It should be the consistency of yogurt – if yours is thicker stir in a few tsps water to thin it
  4. Shave the cheese with a peeler Tear 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 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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