25 minutes
Elevate your lunch experience with this Ultimate Caesar Salad, featuring succulent garlic-parmesan chicken, delightfully crunchy homemade croutons, and a creamy, rich dressing. This timeless dish is perfect for sharing with friends or enjoying as a refreshing meal.
Ciabatta Loaf, torn into croutons
each
Olive Oil, divided
tablespoons
Chicken Breasts, skinless and boneless
each
Romaine Lettuce, leaves separated
0 large head
Garlic Clove, peeled and crushed
each
Anchovies, mashed
each
Parmesan Cheese, for grating and shaving
0 medium block
tablespoons
tablespoons
1. Crouton Prep
Preheat your oven to 200°C (180°C for fan-assisted ovens, or Gas Mark 6). Spread the torn ciabatta pieces on a baking sheet. Drizzle with 2 tablespoons of olive oil, toss to coat, and season with sea salt if desired. Toast in the oven for 8-10 minutes, turning occasionally until golden and crisp.
2. Chicken Preparation
Heat a frying pan over medium heat for 1 minute. Meanwhile, coat the chicken breasts with the remaining 1 tablespoon of olive oil and season to taste. Sear the chicken for 4 minutes on one side, then flip and cook for another 4 minutes or until fully cooked with no pink and clear juices.
3. Dressing Creation
In a small bowl, crush the garlic clove and mash the anchovies. Grate a generous handful of parmesan cheese and combine with the garlic, anchovies, mayonnaise, and white wine vinegar to create the dressing. Adjust the consistency with water if needed, aiming for a yogurt-like texture.
4. Assembly
Shave some parmesan cheese with a peeler for garnish. Toss the lettuce leaves in a large bowl with half of the chicken strips and croutons. Mix in most of the dressing with your hands, then top with the remaining chicken, croutons, and a drizzle of dressing. Finish with a sprinkle of shaved parmesan and serve immediately.
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