Ingredients:
Cooking Method:
Chicken Caesar Salad
For the salad:
2 pan fried or boiled chicken breasts
salt and freshly ground black pepper
oil for frying
1 cos lettuce
For the dressing:
150g grated parmesan cheese
1 crushed garlic clove
2 tbls white wine vinegar
3 tbls dijon mustard
A pinch salt
250g ready-made mayonnaise
50ml olive oil
For the croutons:
4 slices of white bread, cut into small cubes
pinch salt
drizzle of olive oil
2 pan fried or boiled chicken breasts
salt and freshly ground black pepper
oil for frying
1 cos lettuce
For the dressing:
150g grated parmesan cheese
1 crushed garlic clove
2 tbls white wine vinegar
3 tbls dijon mustard
A pinch salt
250g ready-made mayonnaise
50ml olive oil
For the croutons:
4 slices of white bread, cut into small cubes
pinch salt
drizzle of olive oil
Season your chicken well with freshly ground black pepper and a pinch of salt. Pan fry, over a medium heat, until thoroughly cooked through and golden brown on the outside (alternatively you could boil the chicken and finish off under a pre-heated medium grill). Allow the chicken to cool.
Meanwhile, make the croutons by placing the cubes of bread onto a baking tray, sprinkle them with a little salt and drizzle with a little olive oil. Place into the bottom self of the oven and bake until the croutons are golden-brown in colour.
For the dressing, put the grated parmesan cheese and vinegar into a food processor and blend until they become very smooth, add the mayonnaise, mustard, salt, garlic and olive oil and blend again until really smooth.
Tear the cos lettuce into a large bowl and pour on some of your caesar dressing. Mix the leaves with the dressing to ensure all the lettuce is coated. Slice your chicken and add to the lettuce and serve into individual bowls.
Add the croutons and drizzle over a little more of the dressing. Sprinkle with more grated parmesan cheese or parmesan shavings and serve.
Meanwhile, make the croutons by placing the cubes of bread onto a baking tray, sprinkle them with a little salt and drizzle with a little olive oil. Place into the bottom self of the oven and bake until the croutons are golden-brown in colour.
For the dressing, put the grated parmesan cheese and vinegar into a food processor and blend until they become very smooth, add the mayonnaise, mustard, salt, garlic and olive oil and blend again until really smooth.
Tear the cos lettuce into a large bowl and pour on some of your caesar dressing. Mix the leaves with the dressing to ensure all the lettuce is coated. Slice your chicken and add to the lettuce and serve into individual bowls.
Add the croutons and drizzle over a little more of the dressing. Sprinkle with more grated parmesan cheese or parmesan shavings and serve.
This classic Salad never ceases to please. Our Chicken Caesar Salad recipe is full of flavour and is great as a lunch or a side dish. The combination of the succulent chicken, the parmesan cheese dressing and the crunchy croutons is fantastic.
Serves 4
