eCook Meal
Grilled Chicken Caesar Salad
with homemade sourdough croutons, hard cheese shavings & fresh chives
Nothing refreshes like the crispy textures and tangy flavours of a Caesar salad. Whip up your very own freshly toasted croutons and a classic Caesar dressing of Dijon mustard, lemon, hard cheese, and anchovies. Stylish and delish!
Serving guide
Choose your portion size.
WHIZZ THE CAESAR DRESSING
Measure out 100ml of oil. Using a peeler, shave a quarter of the hard cheese into ribbons and set aside for garnish. Grate the remainder and place in a blender with the Dijon & Lemon and half of the grated Garlic. Add in 1 egg yolk, three-quarters of the drained anchovy pieces, and a splash of the 100ml of oil. Blend the dressing, stopping at regular intervals to add the oil in small increments until used up. On completion, it should be thick and creamy. Gradually whisk in warm water until drizzling consistency. Season and set aside for serving.
BEANS & PEAS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. In the last 30 seconds, pop in the peas to plump them up. Drain on completion, run under cold water to stop the cooking process, and set aside.
TOAST THE CROUTONS
Place the remaining grated Garlic in a bowl with 1 tbsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Place a pan (that has a lid) over a medium heat. When hot, toast the sourdough for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on paper towel.
BUTTERY Chicken
Pat the Chicken breast dry with some paper towel and season. Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS IT UP
Place the green beans, peas, and shredded lettuce in a bowl with as many croutons as you’d like. Toss through a small drizzle of Caesar dressing, reserving the remainder for plating.
YOUR CAESAR SALAD IS SERVED!
Pile up some crunchy salad and top with the golden Chicken slices. Scatter over the hard cheese shavings and the remaining anchovy pieces. Drizzle with the Caesar dressing to taste and garnish with the fresh, chopped chives. Look at that, Chef!
WHIZZ THE CAESAR DRESSING
Measure out 100ml of oil. Using a peeler, shave a quarter of the hard cheese into ribbons and set aside for garnish. Grate the remainder and place in a blender with the Dijon & Lemon and half of the grated Garlic. Add in 1 egg yolk, three-quarters of the drained anchovy pieces, and a splash of the 100ml of oil. Blend the dressing, stopping at regular intervals to add the oil in small increments until used up. On completion, it should be thick and creamy. Gradually whisk in warm water until drizzling consistency. Season and set aside for serving.
BEANS & PEAS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. In the last 30 seconds, pop in the peas to plump them up. Drain on completion, run under cold water to stop the cooking process, and set aside.
TOAST THE CROUTONS
Place the remaining grated Garlic in a bowl with 2 tbsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Place a pan (that has a lid) over a medium heat. When hot, toast the sourdough for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on paper towel.
BUTTERY Chicken
Pat the Chicken breasts dry with some paper towel and season. Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS IT UP
Place the green beans, peas, and shredded lettuce in a bowl with as many croutons as you’d like. Toss through a small drizzle of Caesar dressing, reserving the remainder for plating.
YOUR CAESAR SALAD IS SERVED!
Pile up some crunchy salad and top with the golden Chicken slices. Scatter over the hard cheese shavings and the remaining anchovy pieces. Drizzle with the Caesar dressing to taste and garnish with the fresh, chopped chives. Look at that, Chef!
WHIZZ THE CAESAR DRESSING
Measure out 100ml of oil. Using a peeler, shave a quarter of the hard cheese into ribbons and set aside for garnish. Grate the remainder and place in a blender with the Dijon & Lemon and half of the grated Garlic. Add in 1 egg yolk, three-quarters of the drained anchovy pieces, and a splash of the 100ml of oil. Blend the dressing, stopping at regular intervals to add the oil in small increments until used up. On completion, it should be thick and creamy. Gradually whisk in warm water until drizzling consistency. Season and set aside for serving.
BEANS & PEAS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. In the last 30 seconds, pop in the peas to plump them up. Drain on completion, run under cold water to stop the cooking process, and set aside.
TOAST THE CROUTONS
Place the remaining grated Garlic in a bowl with 2 tbsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Place a pan (that has a lid) over a medium heat. When hot, toast the sourdough for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on paper towel.
BUTTERY Chicken
Pat the Chicken breasts dry with some paper towel and season. Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS IT UP
Place the green beans, peas, and shredded lettuce in a bowl with as many croutons as you’d like. Toss through a small drizzle of Caesar dressing, reserving the remainder for plating.
YOUR CAESAR SALAD IS SERVED!
Pile up some crunchy salad and top with the golden Chicken slices. Scatter over the hard cheese shavings and the remaining anchovy pieces. Drizzle with the Caesar dressing to taste and garnish with the fresh, chopped chives. Look at that, Chef!
WHIZZ THE CAESAR DRESSING
Measure out 200ml of oil. Using a peeler, shave a quarter of the hard cheese into ribbons and set aside for garnish. Grate the remainder and place in a blender with the Dijon & Lemon and half of the grated Garlic. Add in 2 egg yolks, three-quarters of the drained anchovy pieces, and a splash of the 200ml of oil. Blend the dressing, stopping at regular intervals to add the oil in small increments until used up. On completion, it should be thick and creamy. Gradually whisk in warm water until drizzling consistency. Season and set aside for serving.
BEANS & PEAS
Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. In the last 30 seconds, pop in the peas to plump them up. Drain on completion, run under cold water to stop the cooking process, and set aside.
TOAST THE CROUTONS
Place the remaining grated Garlic in a bowl with 60ml of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Place a large pan (that has a lid) over a medium heat. When hot, toast the sourdough for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on paper towel. You may need to do this step in batches for the crispiest results.
BUTTERY Chicken
Pat the Chicken breasts dry with some paper towel and season. Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing.
TOSS IT UP
Place the green beans, peas, and shredded lettuce in a bowl with as many croutons as you’d like. Toss through a small drizzle of Caesar dressing, reserving the remainder for plating.
YOUR CAESAR SALAD IS SERVED!
Pile up some crunchy salad and top with the golden Chicken slices. Scatter over the hard cheese shavings and the remaining anchovy pieces. Drizzle with the Caesar dressing to taste and garnish with the fresh, chopped chives. Look at that, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.29
for 4 servings · R40.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Whole Italian-Style Hard Cheese needs 80 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 31% of packR21.54
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Free-Range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Anchovy Pieces needs 36 gFresh Anchovy Paste 56 g 56 g at R64.99 · 64% of packR41.78
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Fresh Chives needs 10 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 8% of packR1.76
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
Not in the Woolies basket — source these elsewhere:
- Cos Lettuce
- Schoon Mini Sourdough Baguette
- Dijon & Lemon
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Grilled Chicken Caesar Salad?
The preparation time for Grilled Chicken Caesar Salad with homemade sourdough croutons, hard cheese shavings & fresh chives is between 30 and 40 minutes.
What is the total time required to make Grilled Chicken Caesar Salad with homemade sourdough croutons, hard cheese shavings & fresh chives?
The total time required to make Grilled Chicken Caesar Salad with homemade sourdough croutons, hard cheese shavings & fresh chives is between 35 and 45 minutes.
How many servings does Grilled Chicken Caesar Salad provide?
4 servings
What are the main ingredients in Grilled Chicken Caesar Salad?
Anchovies, Chicken, Chicken Breast, Cos Lettuce, Dijon & Lemon, Fresh Chives, Garlic, Grated Italian-style Hard Cheese, Green Beans, Pea, Schoon Sourdough Baguette, Sourdough Baguette
What is the nutritional information of Grilled Chicken Caesar Salad?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Grilled Chicken Caesar Salad?
BUTTERY CHICKEN: Pat the chicken breasts dry with some paper towel and season. Wipe down the pan and return it to a medium-high heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip, pop on the lid, and fry for a further 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing. BEANS & PEAS: Boil the kettle. Place a pot over a high heat, fill with boiling water, and add a pinch of salt. Once boiling rapidly, blanch the sliced green beans for 2-3 minutes until cooked al dente. In the last 30 seconds, pop in the peas to plump them up. Drain on completion, run under cold water to stop the cooking process, and set aside. WHIZZ THE CAESAR DRESSING: Measure out 100ml of oil. Using a peeler, shave a quarter of the hard cheese into ribbons and set aside for garnish. Grate the remainder and place in a blender with the Dijon & Lemon and half of the grated garlic. Add in 1 egg yolk, three-quarters of the drained anchovy pieces, and a splash of the 100ml of oil. Blend the dressing, stopping at regular intervals to add the oil in small increments until used up. On completion, it should be thick and creamy. Gradually whisk in warm water until drizzling consistency. Season and set aside for serving. YOUR CAESAR SALAD IS SERVED!: Pile up some crunchy salad and top with the golden chicken slices. Scatter over the hard cheese shavings and the remaining anchovy pieces. Drizzle with the Caesar dressing to taste and garnish with the fresh, chopped chives. Look at that, Chef! TOAST THE CROUTONS: Place the remaining grated garlic in a bowl with 2 tbsp of olive oil and a pinch of salt. Toss through the sourdough chunks until coated. Place a pan (that has a lid) over a medium heat. When hot, toast the sourdough for 3-4 minutes until crispy, shifting occasionally. Remove from the pan on completion and allow to drain on paper towel. TOSS IT UP: Place the green beans, peas, and shredded lettuce in a bowl with as many croutons as you’d like. Toss through a small drizzle of Caesar dressing, reserving the remainder for plating.
What should be prepared from my kitchen to make Grilled Chicken Caesar Salad?
Anchovies, Chicken, Chicken Breast, Cos Lettuce, Dijon & Lemon, Fresh Chives, Garlic, Grated Italian-style Hard Cheese, Green Beans, Pea, Schoon Sourdough Baguette, Sourdough Baguette
How many calories does Grilled Chicken Caesar Salad have?
calories
How much fat content does Grilled Chicken Caesar Salad have?
grams