About the recipe

This salad is honestly one of my absolute favorites. I love making it with super fresh ingredients—usually after a nice stroll through the market. I’ll wander around, chat with the vendors, maybe bump into a friend or two, and of course, grab a good cappuccino. After that kind of morning, I’m always in the mood to head home and throw this salad together—especially for dinner.
Where I’m from, dinner usually kicks off with a fresh salad and a glass of quality grappa. We call that the aperitif. Then the main course follows. It’s such a nice little ritual.
Lately, though, I’ve noticed some restaurants making Caesar salad with iceberg lettuce, and I just can’t get on board with that. I really think classic dishes should stay true to their roots—especially when it comes to the main ingredients. Sure, you can modernize things a bit, but swapping out the core components? That’s a no from me.
And one more thing—the dressing is key. It really makes the salad, and it should always be prepared right before serving.
Alright, let’s get started!

Chicken Caesar Salad

Serving Size:

4 People

Time:

20min

Difficulty:

Easy

Ingredients

2 Romaine Lettuce
16 Anochovy fillets
2 Chicken breasts
4 slices of white bread
60g Parmesan flakes

Method

Begin by cutting the chicken fillets in half lengthwise. Marinate them with a few cloves of garlic, lemon juice, olive oil or regular oil, thyme, salt, and black pepper. Allow the fillets to absorb the marinade by leaving them in the refrigerator for a few hours.
Take the slices of bread and cut them into cubes. Place the bread cubes on a baking tray and sprinkle them with oil, salt, and pepper. Bake them in a pre-heated oven at 170°C until they turn golden. Once they are done, set them aside to cool.
In a non-stick frying pan, fry the breaded chicken fillet on both sides until they become golden.
Once fried, set them aside and cut them into slices,around 1-2cm thick, at an angle.
Wash the lettuce thoroughly and allow it to drain. Coarsely chop the lettuce or tear it into smaller pieces by hand. Place the lettuce in a deep bowl. Add the anchovy fillet and croutons, then top them with the sliced chicken fillets. Sprinkle Parmesan flakes over the top and drizzle the Caesar dressing over the ingredients in a thin stream. The recipe for this dressing is in separate recipe.