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Griddled Caesar Salad with Chicken

Grilled Caesar Salad

Griddled Caesar Salad with Chicken

Grilled Caesar Salad

Griddled Caesar Salad with Chicken

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Griddled Caesar Salad from Theo's book 'SHARE' perfect vegetarian recipe or make it a substantial meal with grilled chicken or salmon (also great on the bbq!)
change servings 4
Print Recipe

Equipment

  • Griddle or frying pan
  • Box grater for breadcrumbs

Ingredients

  • 4 gem lettuce halved lengthways
  • 2 chicken breast optional
  • 15 ml olive oil
  • 1 tbsp dried oregano

Caesar Dressing

  • 250 ml mayonnaise
  • 15 ml olive oil
  • 20 ml Worcestershire sauce
  • 1 lemon 15 ml / 1tbsp lemon juice
  • 4 anchovies chopped
  • 1 tsp hot sauce or cayenne pepper
  • 1 pinch salt and pepper
  • 30 g parmesan cheese or vegetarian hard cheese, grated

Croutons

  • 1 slice bread or bread roll
  • 1 clove garlic finely chopped
  • 1 pinch chili flakes optional
  • 15 ml olive oil

Instructions

Chicken

  • Slice the chicken breasts in half lengthways, season with salt, pepper and dried oregano and fry in a hot pan with a little oil for about 4 minutes on each side or until cooked through and slightly charred, then remove from the pan and keep warm. Just before serving, slice the chicken into strips to place on top of the salad.

Croutons (pangritata)

  • Fry the breadcrumbs, garlic and chili flakes, if using, in a splash of hot olive oil for a couple of minutes (only add breadcrumbs when oil is hot – not before), until slightly golden then remove onto a paper towel.

Dressing & Lettuce

  • Mix all the caesar salad dressing ingredients together, then spoon over the cut side of the gem lettuce, be liberal with this, pushing it into some of the leaves – save any unused dressing for the end.
  • Drizzle little drizzle olive oil over the top then lay into a hot griddle or frying pan. DON'T MOVE THEM! Leave them to fry for about 3-4 minutes then carefully use a fish slice/spatula to slide underneath and flip them over for a few minutes. They should be lovely and charred!
  • Once done – simply lay two halves of gem lettuce per person onto a plate, top with sliced chicken (if using), scattering over any breadcrumbs and any remaining dressing – enjoy!

FLEXITARIAN

.If doing vegetarian version a few fried breadcrumbs (Pangritata) on top give it some texture; if using chicken, sometimes I don’t bother with the breadcrumbs. Vegetarian – omit chicken for halloumi and use vegetarian hard cheese
Recipe extract from SHARE by Theo Michaels, published by Ryland Peters Small, photography by Mowie Kay

Nutrition Per Serving

Calories: 429kcal | Carbohydrates: 26g | Protein: 32g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 593mg | Potassium: 1292mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2811IU | Vitamin C: 32mg | Calcium: 177mg | Iron: 4mg