Chicken Caesar salad

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Good Food

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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.

Making it with bacon, advocado or tuna

Grill or fry 6 rashers bacon until very crisp and leave to cool. Break into bite-size pieces, then toss through the salad along with the chicken. Or halve an avocado, peel, then remove the stone and thickly slice the flesh. Toss with a little lemon juice (this stops it discolouring) and add to the salad just before dressing. Or drain 2 x 185g tins tuna well and flake the fish over the dressed salad.

Latest comments and suggestions

• Caroline

  04 November 2007

  Caroline rated and commented on this recipe

  

  I cut down on the amount of parmesan so that the dressing didn't taste so strong and i didn't use the parmesan shavings on the top and the kids loved it.

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• split58

  18 January 2008

  split58 rated and commented on this recipe

  

  This is absolutely yummy! I have it made loads of times but I also add avocado and spring onions to up the veg content.

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• MimiFound

  24 February 2008

  MimiFound rated and commented on this recipe

  

  This is my favourite recipe!

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• Trisha

  28 February 2008

  Trisha rated and commented on this recipe

  

  This is so yummy - even on a cold February evening! I put the chicken in at the last minute so it was still warm and then drizzled the dressing over - and added the avocado too! Lush!

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• SJ

  11 March 2008

  SJ commented on this recipe

  A hugely popular dish in our house and have passed on the recipe a number of times! The addition of avocado definitely makes it rather special and indulgent - perfect.

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• Sizzling Siren

  28 April 2008

  Sizzling Siren rated and commented on this recipe

  

  I've just this minute finishing licking my lips - an absolutely mouth tingling and easy recipe. The garlic, anchovies and parmesan combined tastes divine and gives the salad that kick plus the chunky croutons are fantastic. It's the first time I've made this type of salad (normally I'd buy it) and after today's attempt, I will never ever buy ready-made from the supermarket. So easy-peasy and a great dish to serve at a party.

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• mikebee76

  29 April 2008

  mikebee76 rated and commented on this recipe

  

  I left out the anchioves, but put in some streaky bacon. Good recipe

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• LYNN

  24 June 2008

  LYNN commented on this recipe

  This got thumbs up from my family of teens :-) we had for mid week supper and was absolutely delicious... I used white balsamic instead of wine vinegar -yum !

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• di

  31 August 2008

  di commented on this recipe

  Made this a few times and it is very yummmy! I love caesar salad and this does the trick. I often make it without the chicken as a side dish for BBQs

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• Cookery Book

  10 September 2008

  Cookery Book rated and commented on this recipe

  

  I'm never going to buy a bottle of readymade Caesar dressing ever again! Who'd have thought it would be so easy. Wonderful salad - great with avocado and I reckon bacon as well... there's my excuse to make this one again...

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• Carol

  04 October 2008

  Carol rated and commented on this recipe

  

  We love this recipe, my husband requests it regularly it is one of his favourites. The dressing is so easy to make and the whole meal tastes divine.

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• Nicola

  23 October 2008

  Nicola rated and commented on this recipe

  

  it is definitely worth making this dressing instead of using a shop bought one, tastes great

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Ingredients

• 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
• 3 tbsp olive oil
• 2 skinless, boneless chicken breasts
• 1 large cos or romaine lettuce , leaves separated

FOR THE DRESSING

• 1 garlic clove
• 2 anchovies from a tin
• medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
• 5 tbsp mayonnaise
• 1 tbsp white wine vinegar

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
• 3 tbsp olive oil
• 2 skinless, boneless chicken breasts
• 1 large cos or romaine lettuce , leaves separated

FOR THE DRESSING

• 1 garlic clove
• 2 anchovies from a tin
• medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
• 5 tbsp mayonnaise
• 1 tbsp white wine vinegar

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