Roast Chicken Caesar Salad

Cooking time
Serves2 people
Roast Chicken Caesar Salad

The classic Caesar salad was invented in Tijuana by Caesar Cardini, who created it for hungry American tourists who swapped local prohibition for cocktails & sunshine in Mexico. We can’t promise you Mexican sunshine, but we have warmed things up by adding parmesan crusted roast chicken and crisp, golden spuds.


  • 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
  • 4 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 15 mins | Cook: 40 mins

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1. Heat your oven to 200C/Fan180C/Gas 6. Scrub the potatoes and chop into bite-sized chunks. Tumble on to 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 off 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. 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. Slide the potatoes back into the oven. Put the parmesan chicken on a shelf below the potatoes. Cook for a 10 mins, then move the chicken to the top of the oven.
5. Cut the lettuces in half lengthways. Place the lettuce halves on the tray with the potatoes and rub 1/4 tbsp oil on to each cut side. Dust with salt and pepper. Slide the tray back into the oven on the shelf below the chicken to cook for a final 10 mins. The chicken will have cooked for a total of 20 mins.
6. While the chicken and potato roast, put a small pan of water on to boil. When it's 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 bowl with the egg yolk. Beat together. Add the remaining parmesan mix and 1 tbsp Worcestershire sauce. Squeeze in 1 tbsp lemon juice. Keep beating while you pour in 2 tbsp olive oil, till you have a thick creamy dressing. Taste and season. Add more lemon if you wish.
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 on a each plate. 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.
10. 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.
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