Smoked chicken Caesar salad

    26 min

    This version of a classic salad features smoked chicken rather than oily anchovies.

    13 people made this

    Serves: 4 

    • 125 g (4½ oz) day-old bread, cubed
    • 300 g (10½ oz) cos lettuce, torn into bite-size pieces
    • 200 g (7 oz) skinned and boned smoked chicken breast, cubed
    • 25 g (1 oz) Parmesan cheese, grated
    • For the dressing
    • 1 medium egg
    • 1 clove garlic, crushed
    • 2 teaspoons Dijon mustard
    • 1 tablespoon extra virgin olive oil
    • A few drops Tabasco sauce, optional
    • ½ teaspoon Worcestershire sauce
    • 4 tablespoons low-fat natural yoghurt
    • Salt and black pepper

    Prep:15min  ›  Cook:11min  ›  Ready in:26min 

    1. Put a kettle on to boil. Heat the oven to 200°C (400°F, gas mark 6).
    2. Place the bread cubes on a baking sheet and bake for 5-8 minutes until they are crisp and golden. Transfer them to a large bowl and leave to cool.
    3. To make the dressing, boil the egg for 3 minutes, then immediately plunge it into cold water.
    4. Shell the egg and place it in a food processor with the garlic, mustard, oil, Tabasco, if using, Worcestershire sauce and yoghurt. Blend until smooth, then season to taste.
    5. Add the lettuce and chicken to the croutons. Add the dressing and cheese. Toss well to coat and serve.
    6. Variation: if smoked chicken is unavailable, use barbecued chicken.

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    Reviews in English (1)


    I just used leftover barbecued chicken breasts that I had and didn't bother with the croutons either. The dressing was delicious.  -  13 Sep 2008