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Chicken and Caesar Style Salad

Chicken and Caesar Style Salad

with Buttery Garlic and Lemon Potatoes
Mimi Morley
Mimi MorleyUpdated on May 07, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
530 kcal
Protein
: 
45.3g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Milk
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

350 grams

Salad Potatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Baby Cucumber

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

50 grams

Aioli

(Contains: Egg, Mustard)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

10 grams

Wholegrain Mustard

(Contains: Mustard)

Not included in your delivery

1 tbsp

Water for the Dressing

½ tbsp

Honey

Energy (kJ)2216 kJ
Energy (kcal)530 kcal
Fat25.8 g
of which saturates3.7 g
Carbohydrate43 g
of which sugars8.3 g
Dietary Fibre6.1 g
Protein45.3 g
Salt1.3 g
Potassium987.4 mg
Calcium35.7 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Saucepan
•Zester
•Baking Tray
•Pan
•Garlic Press
•Medium Bowl
•Lid
•Large Frying Pan

Instructions

Cook the Potatoes
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

a) Bring a large saucepan of water with ½ tsp salt to the boil on high heat for the potatoes.

b) Halve the salad potatoes (no need to peel).

c) When boiling, add the potatoes to the water, lower the heat to medium and cook until tender, 15-20 mins. Once cooked, drain in a colander.

Finish the Prep
2

a) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay the chicken into the pan. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until golden, 3-4 mins, then turn and cook for 1 min more.

b) Transfer the chicken to a baking tray, skin-side up. Roast the chicken on the top shelf of your oven until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

c) Meanwhile, trim the baby gem, separate the leaves, then tear into bite-sized pieces. Trim the cucumber, then halve lengthways. Cut into 1cm thick half moons. 

d) Peel and grate the garlic (or use a garlic press). Zest and halve the lemon.

Make the Dressing
3

a) In a medium bowl, combine the aioli, lemon juice, half the hard Italian style cheese and half the mustard.

b) Add the water for the dressing and honey (see pantry for both amounts).

c) Season with salt and pepper, then mix together.

Toss Together
4

a) Once the potatoes are drained, pop them back in the pan and add a knob of butter (if you have any), the lemon zest and garlic.

b) Season with salt and pepper and mix together, cover with a lid and set aside.

Slice the Chicken
5

a) When the chicken is cooked, slice into 1cm thick slices.

Finish and Serve
6

a) Add the lettuce and cucumber to your bowl of Caesar dressing and toss to coat.

b) Serve the sliced chicken with the buttery garlic potatoes and Caesar salad alongside. Sprinkle the remaining cheese over the salad.

c) Add a dollop of your remaining mustard alongside the chicken.

Meal right image

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