Here we go! I promised you in my recipe for oven roasted chicken that I’d be sharing one of my favourite salads soon: chicken caesar salad! I eat this salad more or less twice a week every other week, and although it takes a bit of time if you want to make your own roasted chicken with it, it’s so worth it! I usually make the roasted chicken for dinner, then use the leftovers for my ceasar salad the next day. When you make this salad yourself, the flavours will be spot on, and you can add whichever ingredients you want to make it more of a fit for you as well.
I for example can’t eat/drink cow’s milk, so that means I can’t add the commonly used parmesan in this recipe, so I left it out. Instead I added some grapes, as they give it an extra fresh touch and it’s also healthy as it contains a lot of water, fibres and minerals and vitamins. I also didn’t add eggs, although I do love them I personally felt like I already had enough ingredients as it was, but you’re of course free to add some hard-boiled eggs.
So this is by no means a traditional recipe at all of course, and the same goes for the dressing. Although the traditional dressing has a hint of anchovy, it is said that the chef who originally created this used Worcestershire sauce, which gave off that flavour, rather than using actual anchovy. I prefer anchovy myself though. Other than that the ingredients for the dressing are very straight forward and basic!
Last but not least we have the croutons. I add just a bit of olive oil and Herbes De Provence and pop them in the oven for 2 minutes, it’s quick and easy but a tasty little treat to add to your salad.
Serves: 4 people
- 1 roasted chicken – between 1,5-2kg
- 400g seedless red grapes, sliced in half
- 4 slices of your favourite bread (I used spelt & honey)
- 2 heads of romaine lettuce
- 2 large cloves of garlic (or 4small ones)
- 8 anchovy fillets
- 20 tablespoons of light mayo
- 4 tablespoons of white wine vinegar
- 2 teaspoons of lemon juice
- 2 tablespoons of olive oil
- 1 tablespoon of Herbes De Provence
- pinch of black pepper
- Optional: 1 teaspoon of mustard
- Optional: couple of shavings of parmesan cheese
Start by making your roasted chicken, this can be done the night before.
Next we’re going to make our dressing. Place mayo, anchovy, white wine vinegar, lemon juice and garlic in a food processor and blend until you get a thick cream. Add mustard and parmesan if desired and mix again.
Preheat your oven to 200°C, take your bread and slice in croutons sizes. Place on an oven tray (optional: line it with tin foil) and drizzle olive oil on top. Sprinkle Herbes De Provence on top and use your hands to make sure all your croutons are covered in this lovely dressing.
Pop in the oven for 2-3 minutes, until golden brown and crispy.
And that is most of the work done! All you have to do now is wash your lettuce, shred in large chunks and add sliced up chicken, sliced up grapes and a pinch of black pepper. If you are taking this for your lunch at work I would recommend putting the croutons in some tin foil, separate from the lettuce, so they don’t go soggy. Same goes for the dressing, to avoid your lettuce from going soggy I would put it in a separate jar or tub and bring it with you in your lunch box.