We use cookies to help this site deliver the best possible experience.   Remove this notice.

Caesar salad with chicken and Parmigiano Reggiano Recipe

Caesar salad with chicken and Parmigiano Reggiano Recipe
  • 1

    Wash and pick the lettuce and the parsley. Tear the lettuce leaves into bite size pieces. Place the lettuce in a bowl and set aside in the fridge to ensure that it stays fresh and crisp.

  • 2

    Place the capers, anchovies, and the parsley in a blender and blitz.

  • 3

    Grate the parmesan cheese.

  • 4

    Squeeze the lemon.

  • 5

    Fry the chicken (skin side first) in a hot pan with a drizzle of olive oil. Once coloured, turn the chicken over to cook the other side and then add the water and cook for 5-6 minutes over a low heat.

  • 6

    Add the mixture of anchovies, parsley and capers to the chicken. Add the cream and bring to the boil before adding the grated parmesan cheese. Check the seasoning.

  • 7

    Cut the french bread into slices or cubes. Fry in a hot frying pan with some olive oil and a clove of chopped garlic. Turn them frequently while cooking so as to avoid burning and cook until they turn golden brown.

  • 8

    Remove the chicken from the pan and cut into thin slices. Serve the salad in the middle of a plate and decorate with the slices of chicken. Drizzle the sauce over the top.

Chef's tip

«For a more substantial meal, hard boil some eggs and add to the salad.»

Caesar salad with pan-fried chicken, anchovies, capers, parmesan and garlic croutons.

Rate this recipe :

(12 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Supreme(s) of chicken breast : 6 whole
  • Capers : 20 g
  • Anchovies in oil : 50 g
  • Flat leaf parsley : 0.25 bunch
  • French stick : 0.5 whole
  • Garlic clove(s) : 1 bulb
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 60 ml
  • Water : 200 ml
  • Romaine lettuce(s) : 3 whole
  • Double cream : 300 ml
  • Lemon(s) : 2 whole
  • Parmesan : 100 g