Recipe: Chicken Caesar Salad

Another great idea from our chef, Nick Gilmartin.

One of the highlights of the summer should be a good, freshly prepared chicken Caesar salad.  It is one of those meals that prove remarkably easy to make and taste just amazing.

The principle ingredient, homemade Caesar dressing, is vital to the flavour.  Making your own is far more rewarding than buying it from a supermarket. So you will need the following:

  • One breast of chicken, skinned.
  • Eight or ten washed leaves of baby gem lettuce
  • Three tablespoons of Caesar dressing (or more if you are partial)
  • Two tablespoons of shaved parmesan
  • Five anchovies
  • Olive oil, one teaspoonful
  • One handful of bread croutons

Firstly you need to make your croutons.  For this, you need an uncut, slightly dry, bread bloomer or loaf.  Cut into thick slices and make squares about the size of six sided dice.  Deep fry or bake them in the oven until they are brown.  Then set them aside allow them to cool.

Take your chicken breast and slit it into a butterfly.  Season it and grill it until it is cooked through on both sides.  Then set it aside.

Take a large mixing bowl, and tear the lettuce leaves into it.  Just use your hands and tear them up, not too small.  Add a handful of croutons.  Then add  three tablespoons of Caesar dressing.  

Next, cut up or rip the chicken breast into smaller chunks and add to the mixing bowl.  Add five anchovies and a small teaspoonful of olive oil.   Mix the ingredients very well  and transfer into a salad dish. 

Sprinkle the parmesan cheese on top and season with a little cracked black pepper. 

And we are all done.


Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.