Deconstructed Chicken Caesar Salad

Ingredients 0



Serves 4

For The Salad

  • 2 handfuls sourdough or similar bread, torn into rough chunks
  • 4 tbsp (60ml) olive oil
  • 1 clove garlic, peeled and crushed
  • salt and pepper
  • 4 chicken breasts with skin

For The Dressing

  • 1 clove garlic (crushed)
  • 4 to 6 anchovies
  • 2 egg yolks
  • juice of 1/2 lemon – or about 2 tbsp
  • 1 tsp Dijon mustard
  • 3 to 4 tbsp finely grated Parmesan or Grana Padano
  • 2 tbsp olive oil
  • 80ml sunflower or canola oil
  • 100g Parmesan or Grana Padano shavings
  • 2 whole baby gem or cos lettuces

1 Preheat the oven to 180°C. Toss the torn bread in olive oil, seasoned with garlic, salt and pepper. Place in the oven and roast for 10 to 15 minutes until crispy and toasted.

2 Rub the chicken breasts with a swig of olive oil and heat a non-stick frying pan over medium heat. Place the chicken in the pan, skin side down. Cook for 4 minutes, then turn and cook for another 4 to 6 minutes on the other side. Check if it’s cooked through by inserting a sharp knife, the juices of the chicken should run clear.

3 Prepare The Dressing Blitz together the garlic, anchovies and egg yolks in a blender. Add the lemon juice, Dijon and Parmesan. Slowly add the oil, pouring in a steady stream, until the mixture starts to thicken slightly.

4 Separate lettuce leaves or simply cut lettuce in half. Wash and dry thoroughly. Place on a board or plate, along with the torn crispy sourdough and fried chicken. Garnish with micro herbs or any herbs you like, and serve with the dressing.

Text and image: Zonnebloem



You might also Like


Ceasar salad

2018-08-14 10:59 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.