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Chicken Caesar Salad

Classic Caesar Salad with Chicken

Classic Caesar Salad with Chicken

A classic salad with the addition of chicken to make it extra special. The Caesar Salad was invented by Chef Caesar Cardini when an extra-busy Fourth of July resulted in a shortage of ingredients in the kitchen he was running in 1924. Chef Cardini had to make do with what he had on the shelves and so the Caesar Salad was born! Julia Child has said that she actually ate a Caesar Salad, made by Chef Cardini himself when she was a child in the 1920s. What a coincidence that they both went onto become legendary figures in the history of food!

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Ingredients

  • 1 medium ciabatta loaf (or 2 Waterford Blaas)

  • 3 tbsp olive oil or rapeseed oil

  • 2 skinless, boneless chicken breasts (we love to use Sean Ring's or Bertram Salter's chicken - see if you have a local chicken brand you can use!)

  • 1 large cos or romaine lettuce, leaves separated, washed and spun in a salad spinner

  • 1 garlic clove
     

  • 2 anchovies from a tin
     

  • 5 tbsp mayonnaise (from a jar or maybe you make your own!)
     

  • A medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)

  • 1 tbsp white wine vinegar

  • sea salt

  • Course

    CourseMain Course Starter

  • Serves

    Serves2-4

  • Time

    Time20 minutes

  • Difficulty

    DifficultyBeginner

Method

Heat the oven to 200C.

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/rapeseed oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this).

Bake the croutons for 8-10 mins, turning a few times during cooking so they brown evenly. When golden brown, remove from oven and set aside.

Rub the chicken breasts with the remaining oil and season. Place pan over a medium heat for 1 minute, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. 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 should run clear.

To make the dressing

Peel the garlic and crush with a garlic crusher.

Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and add to the anchovies. Add the crushed garlic, mayonnaise and vinegar and mix well. 

Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.

Shave some of the remaining cheese with a peeler and set aside.

To assemble the salad

Tear the lettuce into large pieces and put in a large bowl.

Cut the chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with salad tongs.

Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing.

Sprinkle the shaved Parmesan on top and serve straight away.

Ideal served with crusty bread. Enjoy!

Method

Heat the oven to 200C.

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/rapeseed oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this).

Bake the croutons for 8-10 mins, turning a few times during cooking so they brown evenly. When golden brown, remove from oven and set aside.

Rub the chicken breasts with the remaining oil and season. Place pan over a medium heat for 1 minute, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. 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 should run clear.

To make the dressing

Peel the garlic and crush with a garlic crusher.

Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and add to the anchovies. Add the crushed garlic, mayonnaise and vinegar and mix well. 

Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.

Shave some of the remaining cheese with a peeler and set aside.

To assemble the salad

Tear the lettuce into large pieces and put in a large bowl.

Cut the chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with salad tongs.

Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing.

Sprinkle the shaved Parmesan on top and serve straight away.

Ideal served with crusty bread. Enjoy!

Used in this Recipe

  • Hickey’s Bakery 6 Blaas 350g

    Hickey’s Bakery 6 Blaas 350g

    €2.70

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €7.75

  • Llewellyn Premium Irish Cider Vinegar 500ml

    Llewellyn Premium Irish Cider Vinegar 500ml

    €7.00

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €3.95

  • Llewellyn Irish Balsamic Cider Vinegar 250ml

    Llewellyn Irish Balsamic Cider Vinegar 250ml

    €11.95

  • Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    €5.95

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