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how to make chicken breast Caesar salad

how to make chicken breast Caesar salad


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Our skinless and boneless chicken breasts are perfect for a spring salad. Shallow fry for crispy, succulent chicken or grill for a lighter version.

Our ever-popular chicken breast fillets are so easy to prepare and perfect for so many dishes. Skinless and boneless, these chicken breasts are perfect for a spring salad. The supreme quality of our chicken has so much more flavour and texture, it’s just as good simply grilled and lightly seasoned!

  1. Shallow fry the chicken 3 to 4 minutes each side until golden and thoroughly cooked, remove and drain on kitchen paper.
  2. Toss the lettuce in the dressing and place it onto a serving platter.
  3. Slice the chicken breasts into 5 or 6 pieces then scatter them over the dressed salad.

To serve, garnish with slivers of anchovy and a bowl of new potatoes for a complete lunch. 

  • Note for a lighter salad simply grill the chicken breasts with a little olive oil and sea salt.
  • The Ingredients
  • for the chicken
  • 2 chicken breast fillets seasoned with salt
  • Handful flour for coating
  • 1 free range egg beaten
  • Handful panko breadcrumbs for coating
  • 1 tbsp.Fresh grated parmesan plus extra to serve
  • 1 head romaine lettuce cut lengthways in half
  • 6 anchovies cut into slivers
  • for the dressing
  • 1 free range egg yolk
  • juice of ½ lemon
  • a clove of garlic
  • 6 salted anchovies
  • 100 ml whipping cream
  • fresh grated Parmesan
  • salt and pepper to taste.

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