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!
Grilled Chicken Caesar Salad
Grilled Chicken Caesar Salad
with homemade sourdough croutons, hard cheese shavings & fresh chives
Hands on Time: 30 - 40 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Anchovy Pieces
- Chicken
- Cos Lettuce
- Dijon & Lemon
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Garlic Clove
- Green Beans
- Mini Sourdough Baguette
- Peas
- Schoon Mini Sourdough Baguette
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Egg/s
- Paper Towel
- Butter
- Blender
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!
Whole Italian-Style Hard Cheese - 50g
Dijon & Lemon - 38.75ml
Garlic Clove - 1
Anchovy Pieces - 20g
Green Beans - 80g
Peas - 40g
Mini Sourdough Baguette - 1
Free-Range Chicken Breast - 1
Cos Lettuce - 40g
Fresh Chives - 3g
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!
Whole Italian-Style Hard Cheese - 60g
Dijon & Lemon - 38.75ml
Garlic Clove - 2
Anchovy Pieces - 24g
Green Beans - 160g
Peas - 80g
Schoon Mini Sourdough Baguette - 1
Free-Range Chicken Breasts - 2
Cos Lettuce - 80g
Fresh Chives - 5g
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!
Whole Italian-Style Hard Cheese - 60g
Dijon & Lemon - 38.75ml
Garlic Clove - 2
Anchovy Pieces - 24g
Green Beans - 160g
Peas - 80g
Schoon Mini Sourdough Baguette - 1
Free-Range Chicken Breasts - 2
Cos Lettuce - 80g
Fresh Chives - 5g
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!
Whole Italian-Style Hard Cheese - 80g
Dijon & Lemon - 77.5ml
Garlic Clove - 3
Anchovy Pieces - 36g
Green Beans - 320g
Peas - 160g
Schoon Mini Sourdough Baguette - 2
Free-Range Chicken Breasts - 4
Cos Lettuce - 160g
Fresh Chives - 10g
Woolies Products in this dish
