Chicken Caesar salad
This griddled chicken Caesar salad combines smoky meat, crunchy croutons, and crisp lettuce tossed in a rich homemade dressing for a fresh yet indulgent meal.
Updated : 03 October, 2025
Easy
About 20 min.
Ingredients
For the salad
4 slice
Cured meat
2
Chicken breasts
chunk
Butter
2 slice
Bread
2
Lettuce
For the Caesar dressing
2
Garlic
75 milliliters
White wine
2
Egg yolks
1
Anchovy
75 grams
Parmesan
150 milliliters
Olive oil
2 teaspoon
Dijon mustard
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the grill to high. Arrange the cured meat on a baking sheet and grill for 3-4 minutes, or until crisp. Transfer to a plate lined with kitchen paper to drain.
Step 2
Butterfly the chicken breasts by slicing through the middle without cutting all the way, creating large flat pieces. Season with salt and freshly ground black pepper, then brush with olive oil. Heat a griddle pan until hot and cook the chicken for 2-3 minutes on each side, or until cooked through.
Step 3
In a separate frying pan, heat the butter until melted and add the cubed bread. Fry until golden brown, then remove and set aside. Separate the lettuce leaves and cut them into chunky pieces.
Step 4
For the dressing, place the garlic and wine in a medium saucepan and bring to the boil. Simmer for about 5 minutes, or until the garlic has softened. Allow to cool. Blend the cooled garlic and wine with the egg yolks, anchovy, and cheese in a mixing bowl until smooth. Slowly drizzle in the oil in a thin, steady stream, blending continuously to prevent curdling. Stir in the mustard and season to taste.
Step 5
To assemble, toss the lettuce, croutons, and crispy speck with the dressing. Serve on plates topped with the griddled chicken and an extra drizzle of dressing.