Best-ever chicken Caesar salad
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher
Best-ever chicken Caesar salad
Serves: 2
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
692Kcal
Fat
45gr
Saturates
12gr
Carbs
19gr
Sugars
3gr
Fibre
2gr
Protein
53gr
Salt
1.6gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 tsp olive oil, plus extra for griddling
- 1 small garlic clove, crushed
- 1 tsp roughly chopped thyme leaves
- ¼ ciabatta loaf
- 2 chicken breast fillets, skinless
- 2 Little Gem lettuces, quartered
- ½ small curly leaf lettuce, torn into large pieces
- a grating of Parmesan, to serve
For the dressing
- 1 small garlic clove
- 1 medium egg yolk
- 75ml light olive oil
- 1 tsp Worcestershire sauce
- ½ tsp Thai fish sauce
- 3 tbsp finely grated Parmesan
- 1-2 tsp lemon juice
Step by step
Get ahead
Make the dressing a few hours in advance, chill but bring to room temperature before serving.
- Preheat the oven to 220°C, fan 200°C, gas 7. In a bowl mix the 2 teaspoons olive oil with the crushed garlic and thyme; season. Tear the ciabatta into large croutons and toss in the garlicky oil. Spread the croutons on a baking sheet and bake for 8 minutes or until golden and toasted. Turn the oven down to 180°C, fan 160°C, gas 4.
- To make the dressing, halve the garlic clove and rub a small bowl with the cut side. Add the egg yolk to the bowl and add the oil, a drop at a time, whisking to form a smooth sauce. When half the oil is incorporated add ½ teaspoon hot water and whisk well before continuing with the oil – this helps prevent it splitting. Add the Worcestershire sauce, fish sauce, grated Parmesan; season with salt, pepper and the lemon juice, to taste.
- Preheat a ridged griddle pan until smoking hot. Rub the chicken with a little oil and season; griddle for 2 minutes on each side, then transfer to a baking tray and put in the oven for 6-7 minutes until cooked through.
- Return the griddle pan to a high heat. Drizzle the Little Gem wedges with oil. Griddle the cut sides for 1 minute each; remove to a plate.
- Rest the chicken for 5 minutes; slice. Arrange the torn lettuce leaves on 4 plates; top with the chargrilled Little Gem wedges and chicken. Drizzle over the dressing; add the croutons and grate a little Parmesan over the top.
