Main Meals

Baked Chicken Caesar salad

By on 18th February 2019

I have been busy working with Brita Ireland, to come up with some simple health orientated recipes. We are running a ‘Monday Meal Plan’ for the next 10 weeks with 10 delish recipes to kick start your 2019 in the easiest and healthiest of ways.

I love a good Caesar salad so I came up with my beautiful baked chicken and easy homemade Caesar dressing variation. If you are a veggie you could definitely substitute the chicken for some tofu or tempeh. This is such a simple salad and can be ready within 25 minutes. The dressing is so moreish and them croutons are wicked, enjoy!

AuthorBellaDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 medium chicken breasts
 4 slices wholemeal sliced pan, crusts removed
 3 tbsp olive oil
 2 pinches salt and pepper
 100 g mixed leaf salad
Caesar Dressing
 5 tbsp mayonnaise
 1 medium garlic, finely grated
 2 tsp Worcestershire sauce
 60 g Parmesan, finely grated
 ½ lemon, zest and juice
 ½ tsp wholegrain mustard
 1 tbsp Brita filtered water
 2 pinches salt and pepper
1

Preheat the oven to 200C. Rip the bread into medium size croutons and throw onto a baking tray along with the chicken breasts. Drizzle over the olive oil, salt and pepper. Give it all a good rub.

2

Bake croutons for about 10 minutes or until golden brown, then remove from the oven. Continue to bake the chicken for a further 5-8 minutes or until they are golden brown and cooked all the way through. Once cooked allow the chicken to rest for at least 10 minutes then slice.

3

While the chicken is baking, mix all the dressing ingredients together in a medium size bowl. You could replace the Worcestershire sauce with 2 to 3 anchovies if you’d prefer. Taste for seasoning and leave to the side.

4

Scatter the mixed leaf and chicken between 4 plates. Throw the croutons on top and drizzle over with the dressing. Serve up straight away.

Ingredients

 4 medium chicken breasts
 4 slices wholemeal sliced pan, crusts removed
 3 tbsp olive oil
 2 pinches salt and pepper
 100 g mixed leaf salad
Caesar Dressing
 5 tbsp mayonnaise
 1 medium garlic, finely grated
 2 tsp Worcestershire sauce
 60 g Parmesan, finely grated
 ½ lemon, zest and juice
 ½ tsp wholegrain mustard
 1 tbsp Brita filtered water
 2 pinches salt and pepper

Directions

1

Preheat the oven to 200C. Rip the bread into medium size croutons and throw onto a baking tray along with the chicken breasts. Drizzle over the olive oil, salt and pepper. Give it all a good rub.

2

Bake croutons for about 10 minutes or until golden brown, then remove from the oven. Continue to bake the chicken for a further 5-8 minutes or until they are golden brown and cooked all the way through. Once cooked allow the chicken to rest for at least 10 minutes then slice.

3

While the chicken is baking, mix all the dressing ingredients together in a medium size bowl. You could replace the Worcestershire sauce with 2 to 3 anchovies if you’d prefer. Taste for seasoning and leave to the side.

4

Scatter the mixed leaf and chicken between 4 plates. Throw the croutons on top and drizzle over with the dressing. Serve up straight away.

Baked chicken Caesar salad

 

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Bella
Ireland

Hi I’m Bella and I am stone cracked about all things food! My love for the stuff started from a young age. When I’m not eating food I’m thinking about it or talking about it or traveling to random places to get a taste of the best that’s out there… An addiction, I admit. But to be fair, it’s not the worst addiction to have, merely the tastiest I reckon!

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