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Chicken Caesar Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 35 min
  • $$
Gatheredtable
adapted from What To Cook and How To Cook It by Jane Hornby

Ingredients

  • 4 slices (9 ounces) of crusty bread
  • 1 clove garlic
  • 2 whole anchovy fillets in oil, drained
  • 2 ounces parmesan cheese
  • 2 head romaine lettuce
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon dijon mustard
  • 4 tablespoons mayonnaise
  • 1 teaspoon white vinegar

Directions

Prep: 1. Cut crusts off bread, then into 1 inch cubes. 2. Crush garlic. 3. Finely chop anchovies. 4. Finely grate cheese. 5. Tear lettuce leaves to bite sized pieces. Set aside in bowl. Make: 1. Preheat oven to 400. 2. Spread bread on baking sheet, drizzle half of oil over cubes, season with salt and pepper and toss. Bake for 15 minutes until crispy and golden. 3. Meanwhile, heat remaining oil over medium heat until hot. 4. Season chicken with salt and pepper and cook for 5 minutes on each side, until cooked through. Set aside. 5. While chicken cooks, add garlic and anchovies to a bowl, then spoon in mustard, mayonnaise, vinegar and 2 tablespoons cold water. 6. Stir in half of cheese, season with salt and pepper, to taste. 7. Add half croutons and half dressing to bowl of lettuce, then toss. 8. Slice chicken into strips and scatter over salad. Sprinkle with remaining parmesan and croutons, then drizzle with remaining dressing. Serve immediately.

Notes

For best croutons, use thick slices of good-quality bread. The dressing should be spoonable rather than runny. If it seems a bit too thick, add in some more water. Don't be put off from adding anchovies to this recipe. It gives a deep and savory flavor to the dressing. If you don't want to buy anchovies, fish sauce gives a similar flavor.

Goes great with these recipes

Basil Flatbread
"Homemade" Focaccia
Focaccia with Rosemary and Grapes
Corn Spoon Bread
Baked Herb Polenta
Pumpkin Bread (or Muffins)

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