Chicken Caesar Salad
- ⏱ 12 hours 35 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
A Caesar salad with marinated grilled chicken, homemade ficelle croutons, Parmesan and anchovies.
Adapted from Great British Chefs.
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Chicken Caesar Salad
0/0
COOK 1COOK 2
1Mise en place
Prep 2 tsp thyme: chop
2Butterfly the chicken
3Plate and serve
+ 19 more steps in the app
Chicken Caesar Salad
0/0
COOK 2COOK 1
1Mise en place
Prep 2 tsp rosemary: chop
Prep 1/2 tsp garlic for the marinade: finely chop
2Butterfly the chicken
Butterfly the chicken breasts so you have 2 pieces
Place them between 2 pieces of cling film and pound...
In a bowl, lightly whisk all of the marinade...
3Plate and serve
+ 19 more steps in the app
Ingredients
- 2 anchovy fillets for the dressing
- 1/3 tsp English mustard
- 1 1/4 tsp white wine vinegar
- 1/2 tsp garlic for the dressing (finely chopped)
- 1 egg yolk
- 1 1/4 tsp lemon juice
- 10 g Parmesan for the dressing (grated)
- 1 tsp Worcestershire sauce
- 1 dash Tabasco
- 1 pinch salt for the dressing
- 1 pinch black pepper for the dressing
- 120 ml vegetable oil
- 375 g T55 flour
- 8 g yeast
- 9 g salt for the bread
- 210 ml water
- 30 ml olive oil for toasting the bread
- salt for the croutons, to taste
- pepper for the croutons, to taste
- 2 chicken breasts
- 80 ml olive oil for the marinade
- 2 tsp rosemary (chopped)
- 2 tsp thyme (chopped)
- 1/2 tsp garlic for the marinade (finely chopped)
- 1/4 lemon for the marinade (zested and juiced)
- 2 pinch salt for the marinade
- 1 pinch pepper for the marinade
- 1 1/2 gem lettuces (washed and trimmed)
- 15 g Parmesan shavings
- 5 anchovy fillets for serving
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 2 tsp rosemary: chop
- Prep 1/2 tsp garlic for the marinade: finely chop
- Prep 2 tsp thyme: chop
- Prep 1/4 lemon for the marinade: zest and juice
2. Butterfly the chicken COOK 1
- Butterfly the chicken breasts so you have 2 pieces
- Place them between 2 pieces of cling film and pound the chicken breasts to about 4-5mm thick
- In a bowl, lightly whisk all of the marinade ingredients until combined
- Mix in the chicken until well coated
🤝 Cook 2 hands over the thyme and lemon for the marinade.
3. Mix the bread dough COOK 2
- In a mixer bowl, mix the water with the yeast and flour with a dough hook on a medium speed for 8 minutes, beat well for 4 minutes on a high speed until the dough pulls away from the edge of the bowl
4. Mise en place COOK 2
- Prep 1/2 tsp garlic for the dressing: finely chop
- Prep 10 g Parmesan for the dressing: grate
- Prep 1 1/2 gem lettuces: wash and trim
5. Prove the dough COOK 2
- Add the salt to the dough after 15 minutes and knead for 2-3 minutes, leave to prove for 1 hour
6. Marinate the chicken COOK 1
- Leave the chicken overnight (or for 12 hours) in the fridge
7. Shape the baguettes COOK 2
- Knock back the dough, separate the mix into 120g portions, and roll out each portion into long baguettes
- Place them onto a floured tray and leave to prove for 30-40 minutes at room temperature
8. Bake the baguettes COOK 1
- Dust the baguettes with flour and bake at 210°C/gas mark 6 1/2 for 10-12 minutes with 2 steam injections until nicely coloured
- Cool on a wire rack
9. Blend the dressing COOK 1
- In a blender, blend the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk, slowly pour in the oil with the blade still running until the sauce starts to thicken and emulsify
- Add the lemon juice, Parmesan, Worcestershire sauce and Tabasco
🤝 Cook 2 hands over the garlic for the dressing and Parmesan for the dressing.
10. Toast the bread COOK 2
- Cut the ficelle bread diagonally across into slices and toss in olive oil
- Season with salt and pepper and toast in a hot oven at 180°C/gas mark 3 until golden in colour
🤝 Cook 1 hands over the baguettes.
11. Assemble the salad COOK 1
- In a bowl, place the washed and trimmed baby gem leaves and add a little dressing to bind them together, along with half of the Parmesan and croutons
🤝 Cook 2 hands over the gem lettuces.
12. Grill the chicken COOK 2
- Heat a charcoal grill or barbecue until roasting hot and grill the chicken on each side for 2-3 minutes
🤝 Cook 1 hands over the chicken.
13. Slice the chicken COOK 2
- Slice the breast up into strips allowing approximately 5-6 pieces per portion
14. Plate and serve BOTH
- Divide the salad into bowls
- Top with the chicken and cover with the remaining Parmesan and toasted bread, along with the anchovy fillets
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