The ultimate makeover: Chicken Caesar salad

The ultimate makeover: Chicken Caesar salad

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(36 ratings)

Prep: 25 mins Cook: 25 mins

Easy

Serves 4
Angela Nilsen has been on a mission to make the not-so-innocent Caesar salad more honest. The result? A healthier and tastier version. So tuck in

Nutrition and extra info

  • Easily halved
  • Healthy

Nutrition: per serving

  • kcal430
  • fat23g
  • saturates4g
  • carbs15g
  • sugars4g
  • fibre3g
  • protein43g
  • salt1.37g
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Ingredients

    For the chicken

    • 1½ tbsp lemon juice
    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 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
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    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
      Anchovy

      Anchovy

      ann-choe-vee

      Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

    • 3 tbsp good-quality mayonnaise (we used Hellman's)
    • 4 tbsp fat-free yogurt
      yogurt

      Yogurt

      yog-ert

      Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

    • 1 head romaine or Cos lettuce, leaves separated, washed and dried
    • 100g bag rocket or watercress
      Rocket

      Rocket

      roh-ket

      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    • 25g piece Parmesan, shaved with a potato peeler
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    Method

    1. Marinate the chicken. Mix the lemon 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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    susieone
    21st Jun, 2012
    5.05
    This recipe is a delight. I made it on Monday when I had friends coming for lunch but we weren't sure of arrival time. A perfect choice and very tasty. The only change was to omit the final sqeeze of lemon. It didn't need any more. I shall be making this as a favourite for a long time to come!
    bobz78
    19th Jun, 2012
    5.05
    Loved it! Especially croutons. Added pancetta to make it extra special
    racheljaydrummo...
    10th Jun, 2012
    5.05
    Tried this the other night and it was amazing! The dressing tasted so much better than anything you can buy in a shop! Definitely recommended.
    racheljaydrummo...
    10th Jun, 2012
    5.05
    Tried this the other night and it was amazing! The dressing tasted so much better than anything you can buy in a shop! Definitely recommended.
    peepod
    7th Jan, 2012
    5.05
    Made this for my husband and I.......he said it was the best salad he's ever had! I also thought it was amazing. Will definitely be making it again soon.
    aticavo's picture
    aticavo
    25th Nov, 2011
    5.05
    lovely dressing, restaurant quality
    normainbhir
    30th Oct, 2011
    5.05
    If you use whole milk thick greek yogurt you can get away without using mayo and cut the fat further. Still tastes great.
    kiwiinlux
    13th Jul, 2011
    5.05
    Brilliant recipe, yummy croutons and such a delicious dressing, good thing I doubled the recipe for the dressing! Definitely be making this again.
    juliebahrain
    14th May, 2011
    5.05
    Never made a caesar salad before - this was easy to make and tasted great. I'll be making it again :-)
    kiwiinlux
    11th May, 2011
    5.05
    Fabulous recipe, really delicious, and so, so easy to make. I left out the anchovies because I don't like them, and used 2 chicken breasts since I was cooking for only me and my partner. However, I didn't reduce the dressing ingredients at all and thank goodness I didn't because it was so delicious and there was not a drop left. Will definitely be making this again regularly.

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