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Chicken Caesar with croutons
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1 tsp Dijon mustard
6 canned anchovy fillets, drained and very finely chopped
1 tbsp cider vinegar
1 small clove garlic, crushed
4 tbsp olive oil, plus extra to drizzle
4 tbsp soured cream
4 thick slices white sourdough (about 250g)
75g Gruyère, coarsely grated
400g pack Essential British Chicken Mini Breast Fillets
2 romaine hearts, leaves separated, rinsed and dried
½ cucumber, thinly sliced
½ x 25g pack basil, leaves only, roughly chopped
1. Preheat the oven to 220ºC, gas mark 7. To make the dressing beat the mustard, anchovies, vinegar, garlic and 3 tbsp olive oil together then mix in the soured cream. Season and set aside.
2. To make the croutons, tear the bread into small chunks, toss with the remaining olive oil, season and place on a baking tray. Bake for 10 minutes, then sprinkle with the cheese. Return to the oven for 3 minutes until crunchy and golden.
3. Meanwhile, place a griddle pan over a high heat. Drizzle the chicken with a little olive oil and season. When the griddle is very hot, cook the chicken for 3-4 minutes on each side or until cooked through, the juices run clear and there is no pink meat.
4. To assemble the salad, layer up the lettuce (tearing any larger leaves), griddled chicken, cucumber, some croutons and dressing on a large serving plate. Drizzle over the remaining dressing and top with the rest of the cheese, croutons and basil.
Typical values per serving:
This recipe was first published in May 2020.
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