Crispy chicken Caesar salad

Name: Crispy chicken Caesar salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 350 g pack classic chicken steaks; 250 g pack chicory, trimmed and leaves separated; 150 g pack speciality radish, thinly sliced; 1 perfectly ripe avocado, sliced; 30 g Parmigiano Reggiano, shaved; 20 g pack chives, finely chopped; 3 tbsp tbsp fresh Caesar dressing

Breaded chicken steaks and bitter chicory bring easy extra crunch to this salad inspired by an all-time classic.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

350g pack classic chicken steaks
250g pack chicory, trimmed and leaves separated
150g pack speciality radish, thinly sliced
1 perfectly ripe avocado, sliced
30g Parmigiano Reggiano, shaved
½ x 20g pack chives, finely chopped
3 tbsp tbsp fresh Caesar dressing

Cook the chicken steaks according to pack instructions.
Meanwhile, prepare the salad. Combine the chicory, radish, avocado, parmesan and half the chives in a large mixing bowl, then drizzle with 2 tbsp dressing. Season generously with black pepper, then toss together to coat. Split the salad between 2 plates.
Slice the cooked chicken and arrange on top of the salad. Drizzle with the remaining 1 tbsp dressing and finish with the leftover chives.

Cook’s tip

If you’d prefer to make your own dressing, mix 2 tbsp mayonnaise with 1 crushed garlic clove, 2 tbsp olive oil, 1 tsp anchovy paste and a squeeze of lemon juice. For an extra salty kick, you can drape a few anchovy fillets over the salad.

Typical values per serving when made using specific products in recipe