Chicken Caesar salad
Crisp romaine with griddled chicken breast, croutons, Parmesan and Caesar dressing. A common supper salad in Spain, Argentina and Uruguay; many add crispy bacon or use breaded chicken.
- 28 minTime
- 25 minHands-on
- 4Portions
- ≈ €2.35per portion
- 530kcal per portion
Ingredients for 4 portions
- 2Lettuce, romaine, torn
- 500 gChicken breast, 2 large breasts
- to tasteSalt
- to tasteBlack pepper
- 1 tbspOlive oil, for frying
- 150 mlCaesar dressing
- 80 gCroutons
- 50 gParmesan, shaved
Method
- Wash the lettuce, tear it into bite-sized pieces and dry it well in a salad spinner or with a tea towel.
- Slice the chicken breasts in half horizontally into thinner fillets and season with salt and pepper.
- Heat the oil in a frying pan over a medium-high heat and fry the chicken for 4–5 minutes per side, until golden and cooked through.
- Leave the chicken to rest on a board for 5 minutes.
- Toss the lettuce with most of the dressing in a large bowl until every leaf is coated.
- Slice the chicken and lay it over the salad. Scatter over the croutons and Parmesan, drizzle with the rest of the dressing and serve straight away.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
