Chicken Caesar Salad
Crunchy lettuce, crispy croutons, and a creamy anchovy and parmesan dressing - with just a few ingredients, a good classic cook can whip up an impressive Caesar Salad with ease. They're really versatile; you can serve it with the chicken for a full meal or keep it simple with just leaves and croutons. Sometimes you might want to throw in some crispy bacon or a soft-boiled egg.
It's the dressing that pulls everything together - in this version, we make the dressing in the bottom of the salad bowl, combining the anchovy and garlic with an egg yolk and oil to make a quick, full-flavoured creamy mayo. It's satisfying to cook and even more satisfying to eat!
Ingredients 16
For The Chicken
6 tenderloins chicken, about 400g
1 clove garlic, grated
1⁄2 lemon, juiced
2 tbsp olive oil
1⁄4 tsp salt
1⁄4 tsp pepper
1 tsp honey
For The Croutons
3 slices sourdough bread, small, torn into bite-sized pieces
2 tbsp olive oil
For The Dressing
1 clove garlic, finely chopped
2 fillets anchovy, packed in oil, finely chopped
1 yolk egg
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1⁄2 lemon, juiced and zested
1⁄3 cup neutral oil
1⁄3 cup parmesan, grated
1⁄2 tsp salt
1 tsp pepper, cracked
For The Salad
1 head cos lettuce, torn into bite-sized pieces
1⁄2 bunch parsley, leaves picked
To Serve
2 tbsp parmesan, grated, to serve
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Method 7
Marinate The Chicken
Squeeze the juice of half a into a medium bowl. Grate the directly into bowl, followed by the , and and mix well. Add , tossing well to make sure the chicken is well coated.
Make The Croutons
Tear into bite sized pieces. Place a medium frypan over medium high heat and add the . Once hot, add the bread and cook, for about 4-5 minutes, stirring occasionally, until golden-brown and crispy. Season with a generous pinch of salt and freshly cracked pepper, then transfer to a plate to cool.
Grill The Chicken
Give the pan a quick wipe with a paper towel and return it to medium-high heat. Fry the for about 3 minutes on each side or until cooked through. Be mindful not to overcrowd the pan, cook in batches if necessary. Turn off the heat and drizzle the over the chicken, tossing to coat. Transfer to a plate and set aside.
Make The Dressing
Using a large, sharp knife, chop the and very finely, then mix them together on the chopping board by squashing and scraping with the flat side of the knife, until it resembles a paste-like consistency. Scrape it into a large bowl. Separate the egg yolk from the white, and place the in the bowl with the paste. Add , , and remaining lemon juice. Whisk together.
Using a whisk, slowly add in the . Continue whisking until thickened and pale yellow. Mix in the grated , and .
Make The Salad
Tear the into bite-sized pieces and pick the from the stems. Add the lettuce, parsley and croutons, into the bowl with the dressing, tossing well to evenly coat with the dressing.
Plate the salad into bowls, top with and extra grated .
Clove Kitchen's tips
If you want to add bacon, preheat the oven to 180 degrees, put 2-3 bacon rashers on a baking paper-lined baking tray and cook in the oven for 15 minutes or until the bacon is crispy. Allow to cool and then roughly chop into little pieces. Sprinkle over the top of the salad before serving.
Helpful tips
Can I use chicken breasts instead of chicken tenderloins?
Is there a substitute for anchovy fillets in the dressing?
Can I make the croutons in the oven instead of a frypan?
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Notes
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