Chicken caesar salad

Fit to enjoy anytime as an accompaniment or stand-alone dish, this fresh and crunchy classic salad oozes flavour and can hit your table in no time.

  • 35 mins preparation
  • Serves 6
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Chicken caesar salad
  • 2 chicken breast fillets
  • 2/3 cup (200g) aioli
  • 2 drained anchovy fillets, chopped finely
  • 2 teaspoon dijon mustard
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 bacon rashers, trimmed, sliced roughly
  • 12 thin slices (140g) crusty italian bread
  • 2 cos lettuce leaves, separated (large ones torn)
  • 1 cup (80g) shaved parmesan cheese


Chicken caesar salad
  • 1
    Half-fill a medium frying pan with water; add 1 teaspoon of salt. Bring to the boil; add chicken, reduce heat to low. Cook, covered, in barely simmering water for about 10 minutes or until chicken is just cooked through, turning halfway. Remove chicken from pan; cover and stand for 5 minutes before slicing thinly.
  • 2
    Combine the aioli, anchovy and mustard in a small bowl. If the dressing is too thick, add a tablespoon of hot water.
  • 3
    Heat the oil in a large non-stick frying pan; cook the bacon until golden brown. Remove the bacon from the pan with tongs or slotted spoon; drain on absorbent paper. Add the bread to the pan and cook, in batches, for about 2-3 minutes on each side or until golden brown and crisp.
  • 4
    Arrange the lettuce with the bacon, bread crisps, chicken and parmesan in a large bowl or platter. Drizzle with the dressing.


Not suitable to freeze or microwave.