Chicken Caesar salad
HB-3377 · Hand-built original · American
Crisp Cos lettuce and croûtons in a creamy anchovy and Parmesan dressing, topped with griddled chicken breast.
AmericanMain course1 hrServes 2–3671 kcalEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:2quantities adjust to match
Ingredients
- 2 anchovies in oil, roughly chopped
- 1 garlic clove, chopped
- 2 tbsp olive oil
- 3 tbsp mayonnaise
- 1 lemon, juice only
- 1 tsp Dijon mustard
- 2oz Parmesan (or grana padano), finely grated
- 2 thick slices bread (white, wholemeal, seeded, or a mix)
- 2 chicken breasts, bone and skin removed
- 1 tbsp olive oil
- 2 heads Cos lettuce, cut into large bite-sized pieces
- salt and freshly ground black pepper
Method
- Pound the anchovies and garlic to a fine paste in a pestle and mortar.
- Shake the paste in a jar with the olive oil, mayonnaise, lemon juice and mustard until emulsified, add the Parmesan, shake again and season with salt and pepper.
- Cook the torn bread chunks drizzled with oil from the anchovies in an air fryer at 350°F for 8-10 minutes, turning halfway, until crisp all over.
- Butterfly the chicken breasts, season with salt and pepper and brush with olive oil.
- Cook the chicken on a hot griddle pan for 2-3 minutes on each side until just cooked through, rest for 5 minutes and slice into thick chunks.
- Toss the lettuce and croûtons with the dressing in a large bowl, top with the chicken and serve.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
671 kcalCalories
51.3 gProtein
16.9 gCarbs
44.8 gFat
7.5 gSaturates
0.9 gFibre
0.8 gSugars
1179 mgSodium
176 mgCholesterol
598 mgPotassium
106 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data