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Chicken Caesar Salad

Chicken Caesar Salad

with Charred Baby Gem

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We love good Chicken Caesar Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenEggMustardSulphitesMilk

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

1 punnet(s)

Baby Plum Tomatoes

½ unit(s)


2 unit(s)

Baby Gem Lettuce

1 clove

Garlic Clove

1 unit(s)


(ContainsCereals containing Gluten)

3 unit(s)

Chicken Thigh

2 sachet


(ContainsEgg, Mustard)

½ pot(s)

Dijon Mustard

(ContainsMustard, Sulphites)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsEgg, Milk)

2 tbsp

Olive Oil for the dressing

Not included in your delivery

2 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2782 kJ
Energy (kcal)665 kcal
Fat45.0 g
of which saturates10.0 g
Carbohydrate26 g
of which sugars8.0 g
Protein39 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 180°C. Halve the tomatoes. Halve the lemon. Quarter the baby gem lengthways but keep the root intact.


Peel the garlic and pop into foil with a drizzle of oil and scrunch to enclose it. Tear the ciabatta into roughly 2cm chunks and pop on a baking tray. Drizzle with oil and season with salt and pepper. Bake the ciabatta and the garlic on the middle shelf of your oven until golden, 8-10 mins.Once the croutons are golden, remove from your oven and set aside. Keep the roasted garlic in the oven until soft, 3-5 more mins.


Meanwhile, heat a large frying pan with a drizzle of oil over medium high heat. Once hot, add the chicken, season with salt and pepper and cook until browned, 5-6 mins each side. Once browned, pop onto the tray you used for the croutons and roast until cooked through, 5-7 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Pour out any oil from the frying pan and wipe it with kitchen paper but don't wash up the pan!


Remove the roasted garlic from the foil and mash with the back of a fork until smooth. In a small bowl, mix together the mayonnaise, dijon mustard (see ingredients for amount), the roasted garlic and three quarters of the hard Italian cheese. Squeeze in the lemon juice and add the olive oil for the dressing (see ingredients for amount). Add the water for the dressing (see ingredients for amount) and season to taste with salt and pepper, mix together.


Heat the frying pan over a high heat (no oil). TIP: you want the pan to be really hot or the lettuce will steam rather than char. Once hot, add the lettuce cut side down and cook until dark brown all over, 30 seconds - 1 minute per cut side. TIP: Pressing the lettuce down with the back of a spatula will help. You may need to do this in batches. TIP If you prefer not to char the lettuce and would rather eat it raw, you can,trim the root from the baby gem lettuce then separate the leaves.


Once charred, transfer the lettuce to a large bowl and add the tomatoes with half the dressing. Mix well to coat. Once the chicken is cooked, leave to rest for a few minutes before thinly slicing. Divide the lettuce and tomatoes between your plates then top with the sliced chicken, croutons, remaining cheese and drizzle over the remaining dressing. Enjoy!