Chicken Caesar salad

Recipe from: 3 February 2016
recipe, salad, chicken, light meals,summer

Ingredients 12
Servings 4
Time 10min + Standing time


  • 4
    chicken breast fillets
  • 1/2
    olive oil
  • juice and grated zest of 1 lemon
  • 2
    heads cos lettuce
  • 1
    small baguette, thinly sliced
  • 50
    Parmesan cheese, shaved
  • 2
    garlic cloves, minced
  • 10
  • 1
  • 2/3
    olive oil
  • 1/2
    Parmesan cheese, grated Juice and zest of ½ lemon


Preheat oven to 200ºC.

In a small bowl, whisk together the lemon juice and zest with half the olive oil and pour over the chicken breasts. Marinate for 30 minutes.

Heat a griddle pan, and cook chicken for five minutes on each side or until cooked through. Remove and set aside.

Place baguette slices on a baking tray; drizzle with remaining olive oil and sprinkle over salt and pepper. Bake until golden brown.


Place the garlic cloves, anchovies and egg in a blender. Blitz for one minute, slowly add the oil in a thin stream, allowing the mixture to emulsify. Stir through grated Parmesan, lemon juice and zest, and season well.

Divide lettuce between serving dishes and top each plate with a sliced chicken breast, croutons and the Parmesan shavings. Drizzle dressing over and toss to coat.

Words and image: Fairlady

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Read more on: recipe  |  summer  |  chicken  |  salad  |  light meals

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