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Member recipe

Chicken Caesar Salad - nearly!

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Cooking time

Prep: 15 minutes Cook: 20 minutes 1 hour to marinate the chicken

Skill level



Serves 2

A version of the famous salad, without all the fuss and only using simpler ingredients.

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  • 2 Chicken Breasts, skinned and trimmed, each 125g
  • 1 tablespoon Rice Bran oil
  • sprigs of fresh Thyme
  • 1 tablespoon Lemon Juice
  • 1 garlic clove, remove skins, cut into slivers
  • a pinch of sea salt


  • 80 - 100 g Ciabatta bread cut into 1 inch chunks
  • 1 tablespoon Rice Bran Oil

Dressing and the Salad

  • 2 tablespoons Lemon Juice
  • 1 garlic clove, remove skins, crushed to a pulp
  • a pinch mustard powder
  • 1 tablespoon Rice Bran Oil
  • any Lettuce leaves enough for two


  1. Mix the oil, thyme, lemon juice, garlic and salt in a bowl. Add the chicken stir well to coat evenly. Leave to marinade, 1 hr.

  2. Preheat the oven 180 C. Spread the bread cubes in a single layer on a baking tray, then brush all over with the oil. Bake for about 10 mins until golden and crisp. At the same time cook the chicken on a baking tray lined with baking paper, cook for about 20 minutes. Leave for 5 mins to rest.

  3. Meanwhile, put the lemon juice, garlic, mustard powder and the oil in a small bowl, stir together. Set aside.

  4. To serve, roughly chop the lettuce and chicken, toss together, with the croutons and dressing. Spoon onto serving plates.

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