Classic Chicken Caesar Salad

with Croutons and Parmesan
You'll want to make this one over and over again!
Cals 843 · Prot 52 · Carbs 43 · Fat 46
Quick & Easy
Family-Friendly
Try Hello Chef Now
20 min
photo
You'll want to make this one over and over again!
Cals 843 · Prot 52 · Carbs 43 · Fat 46
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp
Croutons
Ciabatta
1 Piece
Salted butter
20 Grams
Dressing
Parmesan
60 Grams
Garlic cloves
1 Piece
Anchovies
10 Grams
Lemon
1 Piece
Mayonnaise
50 Grams
Black pepper
0.5 Tsp
Dijon mustard
6 Grams
Olive oil
1 Tbsp
Salad
Baby gem lettuce
2 Piece
Romaine lettuce
200 Grams

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Make croutons

Slice the ciabatta into cubes. Heat a pan over a medium heat with the butter. Once melted, add the ciabatta. Toast, stirring, for 5 min or until the bread cubes are golden brown and crispy. Transfer the croutons to a plate and set aside. Reserve the pan.
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2 Fry chicken

Slice the chicken into strips. Return the pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken with a generous pinch of salt and reduce the heat to medium. Fry for 4-5 min on each side until cooked through. Once cooked, season with black pepper.
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3 Make dressing

Meanwhile, grate half of the Parmesan with a fine blade (use the rest for garnishing). Peel and mince the garlic. Finely chop the anchovies. In a very large bowl, juice the 0.5/1/1 lemon. Add the grated Parmesan, minced garlic, 1/1/2 tbsp of lemon juice, mayonnaise, black pepperDijon mustard and olive oil. Whisk until smooth. If the dressing is too thick add a splash of olive oil.
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4 Chop lettuce

Roughly chop the gem lettuce and Romaine lettuce.
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5 Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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