HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Caesar Salad
Chicken Caesar Salad

Chicken Caesar Salad

with Ciabatta Croutons

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Did you know that the Caesar salad was invented in Mexico? Food industry legend has it that in 1924, slap-bang in the middle of the Prohibition era, Italian-American restaurateur Caesar Cardini was running a place in Tijuana. He got swamped by thirsty Americans coming over the border to enjoy a drink on the 4th July. Having run out of almost everything in the kitchen, he improvised this salad and history was made!

Allergens:Cereals containing GlutenMilkEggMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Breast

1 unit(s)


(ContainsCereals containing Gluten)

½ tsp

Garlic Salt

1 unit(s)

Baby Gem Lettuce

1 punnet(s)

Premium Tomatoes

20 grams

Parmesan Cheese


2 tbsp


(ContainsEgg, Mustard)

1 tbsp

Spiced Honey Mustard


½ unit(s)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2828 kJ
Energy (kcal)676 kcal
Fat39.0 g
of which saturates8.0 g
Carbohydrate31 g
of which sugars9.0 g
Protein44 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Salad Bowl
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C. Pop the chicken breast on a baking tray, skin-side up. Drizzle over a little oil and season well with salt and black pepper. Roast on the top shelf of your oven until the skin is crispy and the chicken is cooked through, 25-30 mins. TIP: The chicken is cooked when it is no longer pink in the middle.


Slice the ciabatta in half (as if you were making a sandwich) then cut each half into 1cm cubes. Place on another baking tray and drizzle over some oil. Season with a pinch of the garlic salt (don't use it all!) and a grind of black pepper. Toss to coat evenly, then spread out and bake on the middle shelf of your oven until crispy and golden, 10-12 mins. Toss halfway through cooking.


Separate the baby gem lettuce leaves and tear into bite-sized pieces. Put the lettuce in a large bowl. Halve the yellow and red cherry tomatoes and add them to the bowl. Finely grate the parmesan cheese.


In a small bowl, whisk together the mayonnaise and spiced honey mustard, a squeeze of lemon juice, half the parmesan, a pinch of garlic salt, the olive oil (amount specified in the ingredient list) and a good grind of black pepper. Stir in ½ tbsp water per person to loosen the dressing. Taste and adjust the seasoning to your liking.


When the chicken is cooked, let it rest for a few minutes before slicing each breast into six slices. Add a little dressing to the lettuce and tomatoes and toss the salad. Just use enough to coat and add flavour, it shouldn’t be swimming. Or, you could follow the example of Caesar Cardini himself who was famous for tossing his salad tableside in a bit of show-off restaurant theatre!


Serve the sliced chicken on a bed of the dressed salad and top with some ciabatta croutons, a sprinkle of the remaining grated parmesan and a drizzle of more dressing. Enjoy!