Roast Chicken Caesar Salad Recipe | Abel & Cole
Roast Chicken Caesar Salad
Clock Image
Prep: 15 mins
Cook: 40 mins
The Caesar salad was created for Americans who swapped prohibition for cocktails in sunny Mexico. We can’t promise sunshine, but we’ve warmed things up by adding parmesan-crusted chicken and crisp, golden spuds.
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770 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 2 garlic cloves
  • 40g parmesan
  • 2 eggs
  • 250g chicken breast mini fillets
  • 2 mini romaine lettuces
  • A handful of rosemary, leaves only
  • 1 lemon
  • 1 tbsp Worcestershire sauce
From your kitchen
  • 4 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and chop into bite-sized chunks. Tumble onto a baking tray and toss with 1 tbsp olive oil. Season with salt and pepper. Drop on the unpeeled garlic cloves. Roast for 20 mins.

  • 2.

    While the potatoes are roasting, finely grate the parmesan onto a large plate. Zest on the lemon. Add a crack of black pepper. Stir together. Put 1 tbsp of the mix into a bowl. Set aside.

  • 3.

    Line a baking tray with baking paper. Crack open 1 of the eggs and separate the yolk from the white. Putt the egg yolk in a bowl and the white on a plate. Whisk the white with a fork to break it up a little. Roll the chicken breast mini fillets in the egg white then the parmesan mix. Lay on the baking tray. Scatter over any remaining parmesan. Set aside.

  • 4.

    Cut the lettuces in half lengthways. Remove the potatoes from the oven after 20 mins. Lift off the garlic cloves and set aside. Scatter half the rosemary leaves over the potatoes. Place the lettuce halves on the tray and rub 1/4 tbsp oil on to each cut side. Dust with salt and pepper.

  • 5.

    Slide the potatoes back into the oven. Put the chicken in on a shelf below. Cook for a 10 mins, then move the chicken to the top of the oven and the potatoes to the shelf below. Cook for 10 mins.

  • 6.

    While the chicken and potato roast, put a small pan of water on to boil. When boiling, add the remaining egg. Simmer for 7 mins (8 mins for hard boiled). Lift out of the pan, cool under cold running water then shell and set aside.

  • 7.

    Squeeze the garlic cloves into the egg yolk bowl. Beat together. Add the remaining parmesan mix and 1 tbsp Worcestershire sauce. Squeeze in 1 tbsp lemon juice. Add 2 tbsp olive oil. Beat till you have a thick creamy dressing. Taste and season.

  • 8.

    Finely chop the remaining rosemary leaves. Check the chicken is cooked through by cutting into the thickest, largest piece of chicken. It should be white with no pink. Cook a little longer if not cooked. The potatoes should be soft and golden and the cos lettuce slightly charred.

  • 9.

    Place 2 lettuce halves each onto two plates. Scatter over the potatoes. Top with the parmesan chicken. Halve the egg and nestle a half on each plate. Drizzle with the creamy dressing. Serve with any remaining lemon cut into wedges.

  • Tip

    Eggs aware
    The dressing for this salad contains raw egg yolk, so it may not be suitable for children, pregnant women, the elderly or infirm.