The above photo really isn’t very good, in reality it looked much more appetising.
Chicken Caesar salad is a great favourite in our house. The croutons in particular appeal to the teens so they are a mandatory part of the dish but we all love anchovies as well. One of the great things about chicken ceasar salad is even though it’s pretty quick to make from scratch you can prepare the components the day before and assemble just before serving. Some of this is personal choice, we really like anchovies so will use a whole tin, other people may prefer just a taste.
Ingredients (serves 4)
- 4 Chicken breasts
- Cos/Romain or iceberg lettuce
- 4-6 chunky slices good quality white bread
- sea salt
- olive oil
- 50g tin anchovies
- Ceasar salad dressing (either home made or good commercial dressing)
- parmesan cheese
- Cook the chicken in a griddle pan.
Add a little olive oil to the pan turn heat up to high. Slice chicken to be about 6mm thick. Add chicken slices to pan when pan is hot. Cook one side until griddle lines form then turn over, again cook until griddle lines form then turn down to a lower heat until chicken is cooked through. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
- Make the Croutons.
Heat oven to 200C/fan 180C/gas 6. Tear the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
- Thinly slice parmesan
- Cut the lettuce into strips about 3-4cm wide, then wash a spin (size of lettuce is personal choice)
- Arrange lettuce either in one large bowl or on individual plates. Break up anchovies and place on top of lettuce, add dressing. Toss gently. Place chicken on top, add croutons and parmesan and serve.