Chicken Caesar Salad with Garlic Croutons

Foodedo recipe

Chicken Caesar Salad with Garlic Croutons

Serves 2

40 min

Quantities are kept as written by the author.

Pan-fried chicken breast served over crisp romaine with a creamy anchovy-Parmesan dressing and crunchy oven-baked garlic croutons.

Ingredients

14 items

  • 2skinless chicken breastsabout 320g total, halved horizontally into 4 thin cutlets
  • 2romaine heartsabout 300g total, leaves separated
  • 120 gciabattatorn into 2-3cm pieces
  • 2garlic cloves1 crushed, 1 finely grated
  • 4anchovy filletsdrained
  • 40 gParmesan25g finely grated for the dressing, 15g shaved or finely grated to serve
  • 60 gmayonnaise
  • 1 tspDijon mustard
  • 1 tspWorcestershire sauce
  • 1lemon1 tbsp juice for the dressing, remainder cut into wedges
  • 2 tbspolive oildivided
  • 3 / 4 tspfine saltdivided
  • 1 / 4 tspblack pepperplus extra to serve
  • 1–2 tbspcold waterto loosen the dressing
Recipe notes (2)
  1. Note: The dressing can be made up to 1 day ahead and chilled; stir in a little water or extra lemon juice before using if it thickens.
  2. Note: Dry lettuce gives the best result; if the leaves are wet, the dressing will slide off and the croutons will soften quickly.

Method

9 steps

  1. Step 1. Preheat the oven to 200°C. Line a baking tray or shallow roasting tin with baking paper if you like easier cleaning.

  2. Step 2. Put the ciabatta pieces on the tray with 1 tbsp olive oil, the crushed garlic clove and 1/4 tsp salt. Toss well, spread out in a single layer and bake for 10-12 minutes, turning once, until deep golden and crisp at the edges.

  3. Step 3. While the croutons bake, make the dressing. Finely chop or mash the anchovy fillets to a paste, then mix with the grated garlic clove, mayonnaise, finely grated Parmesan, Dijon mustard, Worcestershire sauce, 1 tbsp lemon juice, the black pepper and 1 tbsp cold water. Stir until smooth, adding the remaining 1 tbsp water if needed so it lightly coats the lettuce rather than sitting in clumps.

  4. Step 4. Wash and thoroughly dry the romaine leaves, then tear any very large leaves into bite-sized pieces. Set aside in a large bowl. Keep the lettuce away from any raw chicken.

  5. Step 5. Pat the chicken dry with kitchen paper. Do not wash raw chicken. On a separate board, halve each breast horizontally to make 4 thinner cutlets, then season both sides with the remaining 1/2 tsp salt.

  6. Step 6. Heat a large frying pan over a medium-high heat and add the remaining 1 tbsp olive oil. Once hot, lay in the chicken cutlets in a single layer; cook in batches if needed so the pan is not crowded. Cook for 3-4 minutes on the first side, then 2-4 minutes on the second side until golden and cooked through. The thickest part should reach 75°C for 30 seconds, or 70°C for 2 minutes, checked with a clean probe. After handling raw chicken, wash your hands, board and knife well.

  7. Step 7. Transfer the chicken to a plate and rest for 5 minutes. The croutons should be ready by now; remove them from the oven and let them cool for a minute so they stay crisp.

  8. Step 8. Add about two-thirds of the dressing to the romaine and toss lightly so the leaves are coated but not heavy. Divide between 2 plates or shallow bowls.

  9. Step 9. Slice the rested chicken. Arrange it over the dressed lettuce, scatter over the garlic croutons and finish with the remaining Parmesan and the rest of the dressing. Add lemon wedges and a little extra black pepper, then serve straight away.