Grilled Chicken Caesar Salad
This salad is loaded with flavour from char-grilled chicken breasts, croutons, lettuce, anchovies and shavings of parmesan cheese
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large chicken breasts
- 3 thick slices crusty bread
- 1 heaped tbsp mayonnaise
- 2 heaped tbsp sour cream
- 1 tsp capers
- 2 salted anchovy fillets
- 1.7 oz (50g) marinated pickled white anchovy fillets
- 1/2 garlic clove (,minced)
- 1 small-medium iceberg lettuce (, washed and dried)
- 1 tbsp (roughly) Parmesan cheese (,for topping)
- 1/2 tbsp olive oil
- salt and pepper
Instructions
- 1
Preheat the oven to 180°C/350°F/gas mark 4.
- 2
Cut the sliced crusty bread into cubes and add to a baking tray, drizzle with olive oil, sprinkle with salt then bake in the oven until lightly toasted (2-3 minutes).
- 3
Grill the chicken breasts on a hot griddle pan until charred on both sides and cooked all the way through. Set aside to cool on a board.
- 4
Add the mayonnaise and sour cream to a bowl. Finely chop two salted anchovies and add it to the bowl with the minced garlic. Add a sprinkling of pepper and a tiny pinch of salt. Mix to combine.
- 5
Roughly chop the iceberg lettuce and add to a large mixing bowl with the croutons, marinated anchovies and capers.
- 6
Slice the chicken into small strips and add to the rest of the salad with the dressing. Toss the salad until everything is thoroughly coated in the dressing. Serve in big bowls with shavings of parmesan and sprinkling of pepper.