Chicken Caesar salad
Romaine lettuce, chicken, croutons and Parmesan with an anchovy dressing.
Active time33 min
Cooking15 min
Total45 minResting : 10 min
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Ingredients
- 1 lemon
- 400 g romaine lettuce
- 80 g mayonnaise made with eggs
- 60 g Parmesan
- 20 g anchovies in oil (drained weight)
- 500 g chicken breast
- 20 ml olive oil
- 10 g mustard
- 160 g bread
Preparation
Cook the chicken breasts in half the oil for about 6 minutes on each side, until their core temperature has remained at or above 75 °C for 30 seconds. Leave to cool slightly, then slice.
500 g chicken breast20 ml olive oil- frying pan
- thermometer
Cut the bread into cubes and brown in the remaining oil for 5 minutes.
160 g bread- frying pan
- knife
Juice the lemon. Mash the anchovies in a bowl and mix with the mayonnaise, mustard and lemon juice.
1 lemon80 g mayonnaise made with eggs20 g anchovies in oil (drained weight)10 g mustard- bowl
- fork
Use a vegetable peeler to shave the Parmesan. Wash and spin dry the romaine lettuce. Add the chicken, croutons, Parmesan shavings and dressing, then serve.
400 g romaine lettuce60 g Parmesan- salad bowl
- salad spinner
- vegetable peeler
Allergens
- Eggs
- Fish
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration