Lighter Roasted Chicken Caesar Salad with Truffle Croutons

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2 people
Meal course
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1 .
For the chicken
1 medium
Lemon - Juice
2 medium
Garlic clove - peeled and finely chopped
4 whole
Chicken goujons
2 Sprig
Spaghetti seaweed
1 tsp
2 .
For the dressing
1 small
Garic clove - peeled
1 tsp
Dijon mustard
1/2 tsp
Worcestershire Sauce
1 whole
Lemon - Juice
1 pinch
Chilli flakes
4 whole
Anchovy fillets
3 tbsp
Light mayonnaise
3 tbsp
Greek yoghurt
3 .
For the salad
1 medium
Romanesque lettuce
1 medium
Cos lettuce
1 handful
1 handful
2 large
Chunky bread slices - cubed
1 tsp
1 tbsp
Extra Virgin Olive Oil
1 tbsp
Truffle oil
1/2 tbsp
Parmesan shavings
Lighter Roasted Chicken Caesar Salad with Truffle Croutons
  1. Pre-heat the oven to 180’C
  2. Mix the chicken together with the ingredients in a roasting pan and bake in the oven for 20 minutes. Once cooked, remove from the dish and set aside for 2 minutes. Smash the chicken up with a rolling pin and pull apart so that it’s flaky
  3. While the chicken is roasting, blend together all the ingredients for the dressing until smooth. You want this the same consistency as double cream so add a splash of water if the dressing is too thick. Any dressing you don’t use will keep in the fridge for a week.
  4. Toss together the cubes of bread with the olive oil, truffle oil and oregano and bake in the oven for 10 minutes to crisp up into lovely croutons.
  5. Toss all the ingredients for the salad together with the dressing – plate up and enjoy.

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