Classic Chicken Caesar Salad

with Croutons and Parmesan

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Instructions

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1 Season chicken

Rub chicken breasts with dried parsley, salt and black pepper. Set aside on a plate.

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2 Make croutons

Cut bread slices to cubes. Heat oil in a pan over medium heat. Add bread cubes. Toast, stirring, for about 5 minutes or until the bread cubes are golden brown and crispy. At the dried chives for the last minute of toasting. Transfer the croutons to a plate and set aside.

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3 Make dressing

Grate half of the Parmesan with fine blade (use the rest for garnishing). Peel and grate or crush garlic. Juice lemon. In a very large bowl, mash anchovies well with a fork. Add the grated Parmesan, crushed garlic, 1/1,5/2 Tbsp of lemon juice, the mayonnaise and the Dijon mustard. Mix until smooth.

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4 Chop lettuce

Rinse and cut gem lettuce and Romaine lettuce to large chunky pieces.

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5 Fry chicken

Heat oil in a pan over high heat. Once the pan is hot, add chicken breasts and reduce the heat to medium. Fry for about 4-5 minutes per side or until cooked through. Transfer to a board to rest for a few minutes before slicing.

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6 Dress lettuce

Combine chopped lettuce and the dressing. Mix and turn well, until all the leaves are nicely coated with the dressing. Divide to plates. Top with sliced chicken and bread croutons. Finish with the remaining Parmesan, shaved or grated.

Tips for fussy eaters

Separate some of the vegetables and fried chicken. Serve them as finger bites, without the dressing. Roast some potatoes on the side.

Pro tip

Cook the chicken on a preheated grill/barbecue/braai. Let rest before slicing.

You'll want to make this one over and over again!

Cooking Time: 20 min

Cals 468 · Prot 54.5 · Carbs 21.1 · Fat 18.5

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Dried parsley 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

Croutons

Sourdough bread small loaf 2.00 Pieces
Olive oil 2.00 Tbsp
Dried chives 2.00 Grams

Dressing

Parmesan 50.00 Grams
Garlic cloves 1.00 Pieces
Lemon 1.00 Pieces
Anchovies 10.00 Grams
Mayonnaise 40.00 Grams
Dijon mustard 4.00 Grams

For salad

Baby gem lettuce 2.00 Pieces
Romaine lettuce 200.00 Grams

You'll want to make this one over and over again!

Cooking Time: 20 min

Cals 468 · Prot 54.5 · Carbs 21.1 · Fat 18.5

Instructions

photo

1 Season chicken

Rub chicken breasts with dried parsley, salt and black pepper. Set aside on a plate.

photo

2 Make croutons

Cut bread slices to cubes. Heat oil in a pan over medium heat. Add bread cubes. Toast, stirring, for about 5 minutes or until the bread cubes are golden brown and crispy. At the dried chives for the last minute of toasting. Transfer the croutons to a plate and set aside.

photo

3 Make dressing

Grate half of the Parmesan with fine blade (use the rest for garnishing). Peel and grate or crush garlic. Juice lemon. In a very large bowl, mash anchovies well with a fork. Add the grated Parmesan, crushed garlic, 1/1,5/2 Tbsp of lemon juice, the mayonnaise and the Dijon mustard. Mix until smooth.

photo

4 Chop lettuce

Rinse and cut gem lettuce and Romaine lettuce to large chunky pieces.

photo

5 Fry chicken

Heat oil in a pan over high heat. Once the pan is hot, add chicken breasts and reduce the heat to medium. Fry for about 4-5 minutes per side or until cooked through. Transfer to a board to rest for a few minutes before slicing.

photo

6 Dress lettuce

Combine chopped lettuce and the dressing. Mix and turn well, until all the leaves are nicely coated with the dressing. Divide to plates. Top with sliced chicken and bread croutons. Finish with the remaining Parmesan, shaved or grated.

Tips for fussy eaters

Separate some of the vegetables and fried chicken. Serve them as finger bites, without the dressing. Roast some potatoes on the side.

Pro tip

Cook the chicken on a preheated grill/barbecue/braai. Let rest before slicing.

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Dried parsley 2.00 Grams
Salt 1.00 Tsp
Black pepper 0.50 Tsp
Olive oil 2.00 Tbsp

Croutons

Sourdough bread small loaf 2.00 Pieces
Olive oil 2.00 Tbsp
Dried chives 2.00 Grams

Dressing

Parmesan 50.00 Grams
Garlic cloves 1.00 Pieces
Lemon 1.00 Pieces
Anchovies 10.00 Grams
Mayonnaise 40.00 Grams
Dijon mustard 4.00 Grams

For salad

Baby gem lettuce 2.00 Pieces
Romaine lettuce 200.00 Grams
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