Salads
Chicken Caesar salad
Chicken Caesar is a restaurant favourite that is just as easy to make at home. Juicy pan-fried chicken, crisp romaine, garlic croutons and parmesan come together in about half an hour. The original dressing uses raw egg yolk, but at home a simpler version based on mayonnaise with mustard, lemon, garlic and grated parmesan is safer and quicker, and tastes remarkably close: creamy with a gentle tang. Assemble the salad right before serving so the leaves stay crisp.
Method
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Make the dressing: mix the mayonnaise, mustard, about 1 tablespoon of lemon juice, 1 minced garlic clove and 20 g finely grated parmesan. Loosen with 1 to 2 tablespoons of water if thick. Chill.
Cut the bread into 1.5 cm cubes. Warm 2 tablespoons of olive oil in a frying pan with a crushed garlic clove, add the bread and fry over medium heat for 5 to 7 minutes, turning, until golden. Tip onto a plate.
Slice the chicken breast horizontally into two thinner pieces, or pound it to about 1.5 cm thick. Season with salt and pepper.
Heat the rest of the oil in the same pan and cook the chicken over medium heat for 5 to 6 minutes per side until golden. The juices should run clear when pierced. Rest for 5 minutes, then slice.
Wash the lettuce, dry it thoroughly and tear into large pieces. Halve the cherry tomatoes.
Toss the leaves in a large bowl with half the dressing. Divide among plates and top with chicken, tomatoes and croutons. Drizzle with the rest of the dressing and finish with shaved parmesan.
Tips for success
- Wet leaves dilute the dressing and wilt quickly. Use a salad spinner or a clean tea towel.
- Do not overcook the chicken: a 1.5 cm fillet needs 10 to 12 minutes in total. Let it rest so the juices settle.
- Add the croutons at the last moment so they stay crunchy.
- For a more restaurant-style flavour, add 1 teaspoon of Worcestershire sauce or a chopped anchovy fillet to the dressing.
Serving and storage
Serve as soon as it is assembled, on large flat plates. It makes a light lunch or dinner; add halved boiled eggs for a heartier meal.
Assembled salad does not keep. Store the chicken and dressing separately in the fridge for up to 2 days, and croutons in a dry jar for up to 3 days.
Variations
- Prawn Caesar: use 300 g prawns fried with garlic for 2 to 3 minutes instead of chicken.
- Lighter dressing: swap the mayonnaise for Greek yoghurt plus a spoonful of olive oil.
- Add 60 g of crisp fried bacon.
Calories and macros
Per serving (about 327 g):
Per 100 g: 182 kcal, P 10.6, F 11.7, C 8.2. An estimate based on average ingredient values. Your daily calories ›
