Chicken Caesar salad
Crisp romaine lettuce with pan-fried chicken breast, homemade croutons, shaved Parmesan and a creamy Caesar dressing with anchovies and lemon. A summery dinner salad that fills you up. Swap the chicken for prawns if you like.
- 32 minTime
- 32 minHands-on
- 4Portions
- ≈ 37 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 500 gChicken breast
- 1 tbspOlive oil, for the chicken
- to tasteSalt
- to tasteBlack pepper
- 4 slicesBread, ideally a day old
- 2 tbspOlive oil, for the croutons
- 1 dlMayonnaise
- 3 ½ tbspSour cream
- 1 cloveGarlic
- 3Anchovy fillets
- 1 tbspLemon, juice
- 1 tspMustard, Dijon
- 60 gParmesan
- 1Lettuce, romaine
Method
- Cut the bread into cubes and fry in the olive oil in a frying pan over a medium heat for about 5 minutes, until golden and crisp. Set the croutons aside.
- Flatten the chicken breasts slightly and season with salt and pepper. Fry in the olive oil in the same pan for 5–6 minutes a side, until cooked through.
- Leave the chicken to rest for 5 minutes.
- Make the dressing while the chicken rests: finely chop the anchovies and crush the garlic. Grate half the Parmesan. Stir them into the mayonnaise with the sour cream, lemon juice and mustard and season with pepper.
- Wash the lettuce, cut it into large pieces and put it in a large bowl.
- Slice the chicken. Toss the lettuce with the dressing, top with the chicken and croutons and shave over the rest of the Parmesan.
The cost is estimated from Swedish grocery prices.
