Chicken Caesar salad

Recipe uploaded by

Angela Nilsen

8 ratings

Recipe by Angela Nilsen

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1. juice, oil, thyme and garlic in a shallow dish. Add the chicken and turn it over in the marinade to coat well. Season with freshly ground pepper and leave for up to 2 hrs.
2. Heat the oven to 200C/fan 180C/gas 6. Slice, then cut the bread into big, rough cubes for the croutons. Spread them in a single layer on a baking sheet, then brush all over with the 2 tbsp oil. Bake for about 10 mins until golden and crisp.
3. Meanwhile, put the garlic into a mini blender with the mustard, Worcestershire sauce, lemon juice, chilli and anchovies. Blend until smooth, add the mayonnaise and yogurt, then blend again - it should be the consistency of double cream. Adjust the taste with lemon juice and pepper. If necessary, thin with a couple of tsps of cold water to get the consistency right so it will coat the leaves.
4. Heat a griddle pan until very hot. Lay the chicken on the griddle, on the side that had the skin on. Cook for 15-16 mins, turning once or twice, until cooked through. Remove, then let the meat sit for 5 mins before slicing.
5. Keep any small inner lettuce leaves whole, tear the larger outer leaves into 2-3 pieces, then put them all into a large bowl with the rocket or watercress. Pour just under half the dressing over the leaves and carefully toss to coat - it's gentler to use your hands. Either assemble in the bowl, or pile the leaves onto individual plates, tucking in the croutons, chicken and Parmesan. Drizzle the rest of the dressing over and around, then finish with an extra squeeze of lemon.

Per serving

430 kcalories, protein 43g, carbohydrate 15g, fat 23 g, saturated fat 4g, fibre 3g, salt 1.37 g

Latest comments and suggestions

• smpdit

  29 May 2008

  smpdit rated and commented on this recipe

  

  One of my husband's favorites that i don't like much. Not any more.. this is lovely! simple assembly, fresh flavours, and the dressing is excellent! Used fresh marinated anchovies because I like them and will admit it wasn't fat free yogurt.. My rocket was picked from the garden 5 minutes before tea!

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• %%

  04 June 2008

  %% rated and commented on this recipe

  

  the best caeser recipe I've ever used.

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• Gayns

  12 June 2008

  Gayns rated and commented on this recipe

  

  Very tasty especially the griddled chicken. Will definitely make again as you would never know it was a healthy version as it tastes so good!

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• Esmee

  26 June 2008

  Esmee commented on this recipe

  This looks absolutely delicious. Does any have any suggestions on how to best shave the parmesan cheese?

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• Claire Helen

  30 June 2008

  Claire Helen rated and commented on this recipe

  

  Absolutely delicious. Will be making it again, and again.

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• Rog

  02 July 2008

  Rog rated and commented on this recipe

  

  Excellent!!

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• smpdit

  30 July 2008

  smpdit commented on this recipe

  Esmee, to shave the parmesan I used a potato peeler.. smpdit

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• adlazi

  31 July 2008

  adlazi commented on this recipe

  Esmee, I find the best way to 'shave' paremesan is by using a potato peeler. Hope you find this useful!

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• andy94

  04 August 2008

  andy94 rated and commented on this recipe

  

  I use this recipe as a starter instead of a main course. The chicken marinade is lovely.

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• goodfood

  22 September 2008

  goodfood rated and commented on this recipe

  

  I made this for the whole family. Enjoyed by everyone. So easy to make.

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• Sarah

  04 October 2008

  Sarah rated and commented on this recipe

  

  We all adore chicken caesar - have made this several times now - and will return to it again and again.

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Ingredients

FOR THE CHICKEN

• 1½ tbsp lemon juice
• 1 tbsp olive oil
• 2 tsp fresh thyme leaves , plus a few sprigs
• 1 garlic clove , bashed to bruise
• 4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each

FOR THE CROUTONS

• 100g rustic granary bread
• 2 tbsp olive oil

FOR THE DRESSING AND SALAD

• 1 garlic clove , finely chopped
• 1 tsp Dijon mustard
• ½ tsp Worcestershire sauce
• 1 tbsp lemon juice , plus extra for squeezing
• good pinch chilli flakes
• 4 anchovies fillets, finely chopped
• 3 tbsp good-quality mayonnaise (we used Hellman's)
• 4 tbsp fat-free yogurt
• 1 head romaine or Cos lettuce , leaves separated, washed and dried
• 100g bag rocket or watercress
• 25g piece parmesan , shaved with a potato peeler

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 25 mins

Cook 25 mins

Super healthy

Source of calcium, folic acid, vit C,

Ingredients

FOR THE CHICKEN

• 1½ tbsp lemon juice
• 1 tbsp olive oil
• 2 tsp fresh thyme leaves , plus a few sprigs
• 1 garlic clove , bashed to bruise
• 4 organic/free-range skinless boneless chicken breast fillets , about 140g/5oz each

FOR THE CROUTONS

• 100g rustic granary bread
• 2 tbsp olive oil

FOR THE DRESSING AND SALAD

• 1 garlic clove , finely chopped
• 1 tsp Dijon mustard
• ½ tsp Worcestershire sauce
• 1 tbsp lemon juice , plus extra for squeezing
• good pinch chilli flakes
• 4 anchovies fillets, finely chopped
• 3 tbsp good-quality mayonnaise (we used Hellman's)
• 4 tbsp fat-free yogurt
• 1 head romaine or Cos lettuce , leaves separated, washed and dried
• 100g bag rocket or watercress
• 25g piece parmesan , shaved with a potato peeler

Per serving

430 kcalories, protein 43g, carbohydrate 15g, fat 23 g, saturated fat 4g, fibre 3g, salt 1.37 g

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