Classic Chicken Caesar Salad

with Croutons and Parmesan
You'll want to make this one over and over again!
545 Reviews
Cals 806 · Prot 67 · Carbs 44 · Fat 40
Quick & Easy
Family Friendly
Try Hello Chef Now
20 min
Classic Chicken Caesar Salad with Croutons and Parmesan
You'll want to make this one over and over again!
545 Reviews
Cals 806 · Prot 67 · Carbs 44 · Fat 40
Quick & Easy
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Croutons
Ciabatta 10*11*
1 Piece
Salted butter 4*
20 Grams
Dressing
Parmesan 4*
60 Grams
Garlic cloves
1 Piece
Anchovies 6*
10 Grams
Lemon
1 Piece
Mayonnaise 5*9*13*
50 Grams
Black pepper
0.5 Tsp
Dijon mustard 13*
6 Grams
Olive oil
1 Tbsp
Salad
Baby gem lettuce
2 Piece
Romaine lettuce
200 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *6 Fish, *5 Eggs, *9 Soya, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3375 / 806
Fats (g) 40.3
of which saturated (g) 14
Carbohydrates (g) 44
of which sugars (g) 5.2
Fibers (g) 6.7
Proteins (g) 67
Salt (g) 3.6
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Make croutons

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.
Fry chicken

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

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 pepper, Dijon mustard and olive oil. Whisk until smooth. If the dressing is too thick add a splash of olive oil.
Chop lettuce

4 Chop lettuce

Roughly chop the gem lettuce and Romaine lettuce.
Serve

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.
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