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Published on April 14th, 2014 | by Perrin


Chicken Caesar Salad

This is one of the classic salads; it was actually invented in Mexico by a chef named Caesar! The addition of chicken turns it into a great light lunch. It is one of my favourite salads and is often on my own restaurant’s menu at lunch – sometimes with home smoked chicken.


2 cooked chicken breasts

2 x Baby gem lettuce or 1 x Romaine lettuce

150g Mayonnaise

8 anchovies

2 tbsp Worcester sauce

100g grated parmesan plus extra for shaving

2 cloves garlic

Juice of 1 lemon

Salt & pepper

Croutons – cube stale bread and drizzle with oil, season and bake in an oven at about 150C until golden and crunchy


Place the mayonnaise, garlic, anchovies, Worcester sauce, grated parmesan and half of the lemon juice in a food processor. Blend until smooth. Taste and adjust with the remaining lemon juice, salt and pepper.

Cut the root end of the lettuce off and separate the leaves; leave out any soft outer leaves and use only the more yellow inner leaves which are crunchy and sweeter. Place the leaves in a mixing bowl and spoon in as much sauce as you like to coat the leaves – toss them in the bowl until coated. Slice the chicken and warm in an oven for 2-3 minutes. Place the coated leaves in a serving bowl and sprinkle the croutons over. Then add the strips of chicken, the anchovies and shave extra parmesan over the top.

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