Chicken Caesar Salad
Add thinly sliced and toasted sourdough bread to add crunch to the salad.
Servings Prep Time
4servings 25minutes
Cook Time
Servings Prep Time
4servings 25minutes
Cook Time
For the Dressing
  • 1clove garlic, crushed
  • 1teaspoon Dijon mustard
  • 1teaspoon lemon juice
  • 2tablespoons red wine vinegar
  • ½cup olive oil
  • 1 egg
For the Salad
  • 2 cos lettuce hearts,washed and dried
  • 400g Turk's free range cooked chicken breast fillets,meat torn into shreds
  • 2-3 free range eggs,peeled and cut into halves or quarters
  • 48g can anchovies in oil,drained, optional
  • 2tablespoons freshly grated parmesanor a few shavings parmesan
  • 2tablespoons snipped chives
  • 1tablespoon picked flat leaf parsley leaves
  1. Place all the ingredients in a clean screw-top jar and season with 1 teaspoon flaky salt and a little freshly ground black pepper. Shake well.
To serve:
  1. Arrange cos lettuce leaves in a large shallow bowl or on a platter. Place on the chicken, eggs, anchovies, if using, parmesan and herbs. Drizzle over the dressing and take to the table.
Recipe Notes

Suggested chicken

Turk's free range chicken breast fillets

Alternative chicken

Turk's free range chicken thigh fillets, chicken tenderloins


Place room temperature, medium sized eggs in a saucepan of boiling water. Boil for 6 minutes, drain and run under cold water until cold. Peel, then keep in a bowl of cold water until ready to use.