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Make A Classic Chicken Caesar Salad

You can never go wrong with Hello Chef's recipe

Serves 2



  • chicken breast 400g
  • dried parsley 2g  
  • salt 1 teaspoon
  • black pepper ½ teaspoon
  • olive oil 2 tablespoons



  • sourdough bread small loaf 2 pieces
  • olive oil 2 tablespoons
  • dried chives 2g 



  • Parmesan 50g
  • garlic cloves 1 piece
  • lemon 1 piece
  • anchovies 10g
  • Dijon mustard 4g



  • baby gem lettuce 2 pieces
  • romaine lettuce 2g



  1. Rub chicken breasts with dried parsley, salt and black pepper, and set aside on a plate.
  2. Cut bread slices to cubes. Heat oil in a pan over medium heat and add bread cubes. Toast the bread by stirring for about 5 minutes or until bread cubes are golden brown and crispy. Add the dried chives during the last minute of toasting. Transfer the croutons to a plate and set aside.
  3. Grate half of the parmesan with a fine blade (use the rest for garnishing). Peel and grate or crush garlic and juice the lemon. In a very large bowl, mash anchovies well with a fork. Add the grated parmesan, crushed garlic, 1-2 tablespoons of lemon juice, mayonnaise and Dijon mustard. Mix until smooth.
  4. Rinse and cut gem lettuce and romaine lettuce into large chunky pieces.
  5. Heat oil in a pan over high heat. Once the pan is hot, add chicken breasts and reduce the heat to medium. Fry for about 4-5 minutes per side or until cooked through. Transfer to a board to rest for a few minutes before slicing.
  6. Combine chopped lettuce and dressing. Mix and turn well until all the leaves are nicely coated with the dressing. Divide into plates. Top with sliced chicken and bread croutons. Finish with the remaining Parmesan, shaved or grated.


Recipe from Hello Chef