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Smoked chicken Caesar salad recipe

Smoked chicken Caesar salad recipe

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This version of a classic salad features smoked chicken rather than oily anchovies.

13 people made this

IngredientsServes: 4

  • 125 g (4½ oz) day-old bread, cubed
  • 300 g (10½ oz) cos lettuce, torn into bite-size pieces
  • 200 g (7 oz) skinned and boned smoked chicken breast, cubed
  • 25 g (1 oz) Parmesan cheese, grated
  • For the dressing
  • 1 medium egg
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • A few drops Tabasco sauce, optional
  • ½ teaspoon Worcestershire sauce
  • 4 tablespoons low-fat natural yoghurt
  • Salt and black pepper

MethodPrep:15min ›Cook:11min ›Ready in:26min

  1. Put a kettle on to boil. Heat the oven to 200°C (400°F, gas mark 6).
  2. Place the bread cubes on a baking sheet and bake for 5-8 minutes until they are crisp and golden. Transfer them to a large bowl and leave to cool.
  3. To make the dressing, boil the egg for 3 minutes, then immediately plunge it into cold water.
  4. Shell the egg and place it in a food processor with the garlic, mustard, oil, Tabasco, if using, Worcestershire sauce and yoghurt. Blend until smooth, then season to taste.
  5. Add the lettuce and chicken to the croutons. Add the dressing and cheese. Toss well to coat and serve.
  6. Variation: if smoked chicken is unavailable, use barbecued chicken.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

I just used leftover barbecued chicken breasts that I had and didn't bother with the croutons either. The dressing was delicious.-13 Sep 2008

  • 2 boneless, skinless chicken breasts
  • 1 tsp sunflower oil
  • 1 romaine lettuce hear
  • 10 cherry tomatoes, halved
  • 2 slices of ciabatta bread, each about
  • 1.5cm thick (15g a slice)
  • flaked sea salt
  • freshly ground black pepper


  • 2 anchovy fillets in oil, drained and roughly chopped
  • 1 garlic clove, peeled and roughly chopped
  • 2 tbsp light mayonnaise
  • 1 tsp lemon juice
  • 15g Parmesan cheese, finely grated
  • 2½ tbsp cold water

What You Need for Whole30 Caesar Salad

A Good Caesar Dressing

You can buy the dressing or make it on your own. Personally, I’m usually not a fan of store-bought salad dressings. Don’t get me wrong, there are some great Paleo and Whole30 ones out there. They just happen to be fairly expensive. Especially for us Canadians who don’t have the same availability as those in the US. The good news is it’s very easy to make your own from scratch. You’ll save money and have control over exactly what you’re eating.

The Caesar dressing I use here is prepared in a classic, steakhouse style. You know, the throwback one they used to prepare table-side. As a matter of fact, some restaurants still do. The one that immediately comes to my mind is Jacob’s Steakhouse in Toronto. They make a pretty killer Caesar and watching it be prepared before your very eyes is always fun.

Romaine Lettuce

For a truly classic vibe, use thick-chopped Romaine lettuce. The crunch, juiciness and slightly bitter flavour goes great with the sharp, tangy Caesar dressing.

For other variations, you can try using finely chopped kale, grilled kale , or grilled romaine . Each brings something different to the table.

Grilled Chicken

I’ve gotten more and more requests for chicken breast recipes lately. My guess is it’s because the summer months tend to leave us wanting something a bit lighter and easier to prepare. Truth is, I’m not a big fan of chicken breast. It’s expensive, relatively flavourless, far too lean for my palate, and super easy to overcook. I’d much rather dig into some juicy, flavourful chicken thighs.

Nevertheless, if you want to use chicken breast, I recommend marinating it first for maximum flavour and tenderness. The marinade used here is almost identical to the one I shared for my Bruschetta Chicken , except I omitted the dried oregano. It’s an incredibly versatile marinade and works great as a flavour-building base for grilled or pan-roasted chicken.

Smoked Chicken Caesar Salad Recipe

Smoked Chicken Caesar Salad is an excellent to served as a light meal or refreshing side dish. You can bring variation to this amazing salad by replacing the smoked chicken with the barbecued chicken. The tangy dressing go together wonderfully with the salad’s ingredients, enhancing the overall zest of the salad.

Preparation time: 15 minutes
Cook time: 11 minutes
Serving size: 04
Utensils needed: serving bowl, mixing bowls, baking sheet, and oven


– 125 g (about 4½ oz) day-old bread – cubed
– 300 g (about 10½ oz) cos lettuce – torn into bite-size pieces
– 200 g (about 7 oz) skinned and boned smoked chicken breast- cubed
– 25 g (about 1 oz) Parmesan cheese – grated

For the dressing:

– 1 medium egg
– 1 clove garlic – finely crushed
– 2 teaspoons mustard – Dijon mustard is preferred
– 1 tablespoon extra virgin olive oil
– A few drops Tabasco sauce – optional
– ½ teaspoon Worcestershire sauce
– 4 tablespoons low-fat natural yoghurt
– Salt and black pepper

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Boil the egg and peel it

First of all the boil the egg perfectly, peel it and set it aside until your prepare the remaining ingredients.

Note: The method used in given link is about boiling more eggs. However, do not worry and apply the steps to boil the single egg of this salad as the method remains same, either it is one egg or more eggs.

Pre-heat oven

Until the egg is boiling, heat your oven to 200°C or 400°F.

Bake the bread cubes

Now, take a baking sheet, place the bread cubes on it and place it in the pre-heat oven. Bake the bread cubes for 5 to 8 minutes or until golden and crispy. Remove the baking sheet from oven and transfer the baked bread cubes to large serving dish and set aside to cool.

Prepare the dressing for the salad

Place the boiled and peeled egg into a food processor or blender. Add in the finely crushed garlic clove, mustard, extra virgin olive oil, Tabasco sauce, Worcestershire sauce and low-fat natural yogurt. Blend the ingredients until smooth. Pour the mixture into the dish and season with some salt and pepper to taste.

Mix the salad’s ingredients in the dish

Place the croutons in the serving dish with the egg-bread mixture. Add in the cubes of skinned and boned smoked chicken breast. Top the chicken- croutons mixture with the dressing and toss for few minutes until smooth properly.

Recipe Summary

  • 4 ounces Italian bread, cut in 3/4-inch cubes (about 4 cups)
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 chicken cutlets (each 2 to 3 ounces and 1/2 inch thick)
  • 1 package romaine lettuce hearts (18 to 20 ounces)
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup grated Parmesan
  • 2 anchovy fillets, roughly chopped (optional)
  • 1 small garlic clove

Make croutons: Preheat oven to 375 degrees. Place bread on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and season with salt and pepper toss to coat. Bake, tossing occasionally, until golden, 12 to 15 minutes remove from oven and let cool.

Make chicken: Heat remaining tablespoon oil in a large skillet over high. Season chicken with salt and pepper. Cook until opaque throughout, 1 to 2 minutes per side remove from skillet and let cool.

Prepare lettuce: Cut romaine crosswise into 1-inch ribbons wash and dry.

Make dressing: In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic blend until smooth. If preparing this recipe in advance, see storage instructions (below).

If stored in refrigerator, bring chicken and dressing to room temperature. Slice chicken crosswise into strips toss with croutons, lettuce, and dressing.

Chicken Caesar Salad

A light, refreshing salad made with grilled croutons and homemade Caesar dressing.


  • 1 clove Garlic, Smashed
  • 2 whole Egg Yolks ( I Used Davidson's Safest Choice Eggs Pasteurized)
  • 1 Tablespoon Dijon Mustard
  • ¼ cups Lemon Juice
  • 2 Tablespoons Water
  • ½ cups Extra Virgin Olive Oil
  • ¼ cups Grated Parmesan Cheese Plus Extra For Garnish
  • ½ loaves Sourdough Baguette, Stale If Possible
  • 1-½ Tablespoon Olive Oil
  • 12 cups Romaine Lettuce, Chopped
  • 1 dash Freshly Ground Pepper
  • 16 ounces, weight Cooked Boneless Chicken Breast, Cut Into Bite Size Pieces


In a blender, add garlic, egg yolks, Dijon mustard, lemon juice and water. Process for 30 seconds then drizzle in the olive oil and continue blending until smooth. Stir in Parmesan cheese. Place in the refrigerator until ready to use.

To make grilled croutons: Cut the baguette in half lengthwise and brush the cut side with olive oil. Place on a grill over medium-low heat and cook each side for 2 minutes. Take it off the grill and cut into bite size pieces.

Evenly divide about 2 cups of romaine lettuce over 6 plates. Evenly divide the chicken over the lettuce. Add croutons over the lettuce and chicken and top with dressing and additional Parmesan cheese, if desired.

Note for those with sensitivities: This recipe uses raw eggs. However I used Davidson’s Safest Choice® Eggs.

LOW CAL version!!

Just in case you’re reading all this but dreading the calorie count you’ll see when you scroll down to the recipe – DON’T WORRY! Here’s a (much) lower calorie Yogurt Caesar Salad Dressing.

All the flavour, but made with a yogurt base instead of mayonnaise so it won’t have that same rich mouthfeel. But still creamy, same depth of flavour – and a whole lot healthier!

Can you even tell that this is the low fat version?? NOPE!

And after all of that, all those pots and pans you’ve dirtied – you get to munch your way through one of the greatest salads ever invented.

That fresh crisp lettuce. The crunchy garlic croutons. The salty pops of bacon. And that creamy homemade Caesar Salad Dressing.

Caesar Salad might take time to make, but it is worth every single second. Really, truly, cross my heart. – Nagi x

Smoked Chicken Caesar Salad

To make the dressing, in a bowl add the mayonnaise, sour cream, anchovies, parsley, garlic, Dijon mustard, olive oil, lemon juice, Worcestershire sauce and grated parmesan. Gently whisk together, taste and season with the sea salt & black pepper. Store in the refrigerator until required.

Seperate the lettuce leaves and wash thoroughly, drain in a colander.

Make the croutons by slicing or tearing the sourdough bread into small pieces about 1.5 cm in size. Heat a heavy based frypan over a medium heat, add the vegetable oil & cook the croutons in batches until golden and crispy, drain on paper towel.

Drain the oil from the pan and cook the gourmet bacon until crispy.

To assemble the salad, place the lettuce leaves on a platter, slice the smoked chicken breast and

place on the leaves, scatter over the bacon & croutons. Peel the eggs and cut in halves, place on the salad, sprinkle with the shaved parmesan and parsley leaves then finish with a little cracked black pepper.


In a Dutch oven, over medium-high heat, sauté the peanut oil and onions, stirring frequently, until soft and just starting to caramelize, 6 to 8 minutes.

Add the tomatoes and cook until they release their juices, about 3 minutes.

Add 1/4 cup of water, the reserved chicken juice, pimentón, soy sauce and habanero, and bring to a boil.

Add the chicken, reduce heat to low and cook, stirring occasionally, until the chicken is warmed through, about 5 minutes.

Find the most delicious recipes here

1. Put the aïoli, lemon juice, anchovies, salt, Hickory powder, pimenton, and pepper into a blender and blend until smooth.

2. Put the greens in a large bowl, pour the dressing over the top, and toss until evenly coated.

3. To serve, divide the greens among the plates and season generously with pepper. Sprinkle breadcrumbs and capers over the greens, and grate fresh Parmesan over the salad at the table.

1. Fill a small sauce pan with 3 inches of water and bring to a boil over medium heat. With a slotted spoon, lower the egg into the water and boil for six minutes. Remove the egg and put it in a small bowl of cold water until cool enough to handle. Peel the egg.

2. Put the egg, garlic, lemon juice, Dijon, vinegar, salt, and white pepper into a blender and purée on low speed. With the blender running, add the oil in a steady slow stream, blending until emulsified and thickened. Blend on high speed for about a minute. May transfer to an airtight container and store in the refrigerator up to three days.

For the toasted breadcrumbs:

1. Preheat the oven to 300°F. Scatter the torn bread on a baking sheet and toss with enough olive oil to lightly moisten but not saturate, about 1 tablespoon. Season well with salt and pepper, scatter the herbs over the bread, toss well and spread out. Bake until the bread is dried and beginning to turn golden, about 10 minutes. Remove from the oven.

2. Meanwhile, heat 1 tablespoon oil in a small skillet over medium heat. Add the garlic and cook until softened, about five minutes. Add the garlic and oil to the breadcrumbs, toss to combine, and spread out. Return the crumbs to the oven and bake until golden brown, 6 to 8 minutes. Cool the breadcrumbs completely on the baking sheet (they can then be crushed finer with your hands if you'd like)

3. Store the crumbs in an air tight container at room temperature for up to two weeks.


  1. Elne

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  2. Orlando

    I read and made conclusions, thanks.

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