Chicken Caesar Salad

Chicken Caesar Salad

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To serve – 4
Preparation time – 10 minutes
Cooking time – 2 minutes

World famous salad dish invented by chef Caesar Cardini with added chicken for a main course meal.


175 ml/6 fl oz olive oil 115g/4 oz French or Italian bread cut into 2.5cm/1 in cubes 1 large garlic clove, crushed 1 cos or romaine lettuce 2 eggs, boiled for 1 minute (whites should be milky, while the yolks remain raw.) Can substitute quartered hard-boiled eggs if preferred 120 ml/4 fl oz lemon juice 50g/2 oz freshly grated Parmesan cheese 6 tinned anchovy fillets, drained and finely chopped Salt and freshly ground black pepper 2 large cooked chicken breasts, pulled into bite-size pieces


  1. Heat 50ml/2 fl oz of the oil in a large frying pan. Add the bread cubes and garlic. Cook over a medium heat, stirring constantly until bread cubes are golden brown, taking care not to burn the garlic which will turn bitter. Drain cubes on kitchen paper and discard the garlic.
  2. Tear large lettuce leaves into smaller pieces. Put all the lettuce in a bowl.
  3. Add the remaining oil to the lettuce and season with salt and pepper.
  4. Break the eggs on top. Sprinkle with the lemon juice. Toss thoroughly again to combine.
  5. Add the Parmesan cheese, chicken pieces and anchovies. Toss gently to mix.
  6. Sprinkle the fried bread cubes on top and serve immediately

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