It’s understandable if you assumed the Romans were the creators of the chicken Caesar salad recipe, given that the name “Caesar” immediately brings to mind the ancient empire. However, the truth is far from this assumption – the credit goes to a Mexican restaurant with the same name, Caesar’s. It might not be as glamorous as the Roman version, but that’s the reality.
Originally, the salad was a simple affair, with just a few ingredients that spoke for themselves. Nowadays, however, it has undergone numerous makeovers, and I’m excited to share my own version of the chicken Caesar salad recipe with you. It includes homemade croutons (perfect for using up stale bread) and sun-ripened tomatoes, which I’ve recently discovered and have been adding to everything.
One of the best things about this recipe is that it’s incredibly quick to make. So, if you’re looking for a meal that’s easy to prepare and a break from boring sandwiches, look no further than my chicken Caesar salad recipe.
What do I need?
Here’s a rundown of the ingredients in this dish:
- A generous amount of chopped iceberg lettuce
- 50 grams of cooked chicken
- 1 slice of stale, crusty bread
- Grated and shaved Parmesan cheese
- 4 chopped sun-ripened tomatoes (if you can find Waitrose ones, they’re particularly delicious)
- 2 anchovy fillets
- 2 tablespoons of mayonnaise
- 2 tablespoons of olive oil
- Salt and pepper to taste
How do I make it?
The steps to make this delicious chicken Caesar salad:
- Preheat your oven to a high temperature.
- Tear a slice of stale, crusty bread into bite-sized pieces and lay them out on a baking sheet.
- Drizzle the bread with olive oil, making sure each piece is coated well.
- Bake the bread in the oven for 10-15 minutes or until crispy and golden brown.
- While the croutons are in the oven, chop up a big handful of iceberg lettuce and place it in a medium-sized bowl.
- In a separate bowl, mix together 2 tablespoons of mayonnaise with 2 chopped anchovy fillets, 4 chopped sun-ripened tomatoes, grated Parmesan cheese (to your taste), and some salt and pepper.
- Spoon 3/4 of the dressing over the lettuce and mix until it is well distributed.
- Add 50 grams of cooked chicken to the lettuce and mix again.
- Remove the croutons from the oven and add most of them to the salad. Save some for topping at the end.
- Add the remaining dressing to the salad and mix well.
- Spoon the salad onto serving plates and top with the remaining chicken, croutons, Parmesan shavings, and a good grinding of black pepper.
There you have it – lunch ready in just 15 minutes (or even less if you’ve already made the croutons). Enjoy!
