This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Chicken Caesar Salad
Classic Salad
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
1hr 30 minutes |
This tasty salad is a summertime classic and is well worth learning how to make.
Ingredients
| 3-4 | chicken thighs |
| 3 slices | bread, cubed |
| 1 bottle | olive oil |
| salt and pepper, to taste | |
| 1 tbsp | whole grain mustard |
| 3 | anchovies, finely chopped |
| 7 tbsps | mayonnaise |
| 2 tbsps | white wine vinegar |
| 2 heads | romaine lettuce, roughly chopped |
| 2 handfuls | parmesan cheese, grated |
Method
1. Begin by pre-heating an oven to 180 degrees. Once hot place the chicken thighs in a baking tray with a cover. Cook the meat for 45 minutes removing the cover after 30. Once the meat is cooked leave to rest until cool. You can remove the skin and return to the oven to crisp up and create an additional topping. When the meat has cooled strip and discard the bones.
2. After the chicken is left to rest, place the bread cubes in the baking tray to absorb the chicken juices then cover in additional olive oil until soaked. Roast for 20 mins then leave to cool.
3. Mix together the wholegrain mustard, the mayonnaise, the grated parmesan, the white wine vinegar, the anchovies a tbsp of olive oil and the salt and pepper.
4. Arrange the romaine lettuce, the chicken, the croutons, the the dressing, the parmesan shavings and the chicken skin crumb if using on a plate.
Chef’s tips
Be careful not to over salt the dish as the anchovies contain lots.