Classic Chicken Caesar Salad

with Croutons and Parmesan

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Instructions

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1 Season chicken

Add the chicken to a plate. Rub the chicken with the dried parsley, salt and black pepper. Set aside.

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2 Make croutons

Slice the bread into cubes. Heat a drizzle of oil in a pan over a medium heat. Add the bread cubes. Toast, stirring, for 5 min or until the bread cubes are golden brown and crispy. At the dried chives and fry for 1 min further. Transfer the croutons to a plate and set aside.

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3 Make dressing

Grate half of the Parmesan with a fine blade (use the rest for garnishing). Peel and grate or crush the garlic. Juice the lemon. In a very large bowl, mash the anchovies 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 slice the gem lettuce and Romaine lettuce into large chunky pieces.

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5 Fry chicken

Heat a second drizzle of oil in a pan over a high heat. Once hot, add the chicken and reduce the heat to medium. Fry for 4-5 min on each side until cooked through. Transfer the chicken to a board to rest for 3-5 min before slicing.

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6 Dress lettuce

Combine the chopped lettuce and the dressing. Toss well, until all the leaves are coated in the dressing. Divide among plates. Top with the sliced chicken and croutons. Grate or shave the remaining Parmesan over the salad.

Tips for fussy eaters

Set some of the vegetables and fried chicken aside. Serve them as finger food on the side. Serve with roasted potatoes.

Pro tip

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

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

Cooking Time: 20 min

Cals 692 · Prot 49 · Carbs 42 · Fat 28

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Dried parsley 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Croutons

Sourdough bread slices 2 Pieces
Olive oil 2 Tbsp
Dried chives 2 Grams

Dressing

Parmesan 60 Grams
Garlic cloves 1 Piece
Lemon 1 Piece
Anchovies 10 Grams
Mayonnaise 30 Grams
Dijon mustard 6 Grams

For salad

Baby gem lettuce 2 Pieces
Romaine lettuce 200 Grams

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

Cooking Time: 20 min

Cals 692 · Prot 49 · Carbs 42 · Fat 28

Instructions

photo

1 Season chicken

Add the chicken to a plate. Rub the chicken with the dried parsley, salt and black pepper. Set aside.

photo

2 Make croutons

Slice the bread into cubes. Heat a drizzle of oil in a pan over a medium heat. Add the bread cubes. Toast, stirring, for 5 min or until the bread cubes are golden brown and crispy. At the dried chives and fry for 1 min further. Transfer the croutons to a plate and set aside.

photo

3 Make dressing

Grate half of the Parmesan with a fine blade (use the rest for garnishing). Peel and grate or crush the garlic. Juice the lemon. In a very large bowl, mash the anchovies 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 slice the gem lettuce and Romaine lettuce into large chunky pieces.

photo

5 Fry chicken

Heat a second drizzle of oil in a pan over a high heat. Once hot, add the chicken and reduce the heat to medium. Fry for 4-5 min on each side until cooked through. Transfer the chicken to a board to rest for 3-5 min before slicing.

photo

6 Dress lettuce

Combine the chopped lettuce and the dressing. Toss well, until all the leaves are coated in the dressing. Divide among plates. Top with the sliced chicken and croutons. Grate or shave the remaining Parmesan over the salad.

Tips for fussy eaters

Set some of the vegetables and fried chicken aside. Serve them as finger food on the side. Serve with roasted potatoes.

Pro tip

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

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Dried parsley 2 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Croutons

Sourdough bread slices 2 Pieces
Olive oil 2 Tbsp
Dried chives 2 Grams

Dressing

Parmesan 60 Grams
Garlic cloves 1 Piece
Lemon 1 Piece
Anchovies 10 Grams
Mayonnaise 30 Grams
Dijon mustard 6 Grams

For salad

Baby gem lettuce 2 Pieces
Romaine lettuce 200 Grams
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