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    You are in: Home / Recipes / Chicken Caesar Salad Recipe
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    Chicken Caesar Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Sussan's Note:

    Another recipe adapted from BBQ Food for Friends; one of my favourite summer cookbooks.

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    Units: US | Metric


    1. 1
      Put the egg yolk, garlic, anchovy fillets and Dijon mustard in a food processor and blend them together.
    2. 2
      With the motor running, gradually add the oil in a thin stream and process until the mixture becomes thick.
    3. 3
      Stir in the lemon juice, Worcestershire sauce and Parmesan and season with salt and pepper to taste.
    4. 4
      Put chicken breasts in a bowl with 1 tablespoon of olive oil, season with salt and pepper and turn so they are coated in oil.
    5. 5
      Brush baguette slices with remaining olive oil and toast on barbecue plate for 1 minute each side until crisp and marked.
    6. 6
      Rub both sides of each piece with the cut clove of garlic and keep them warm.
    7. 7
      Grill chicken on chargrill plate for 5 minutes on each side or until cooked through.
    8. 8
      Leave to rest for 1 minute then cut into 1 cm strips.
    9. 9
      Cook bacon for 3 minutes on each side or until crispy then break into 2 cm pieces.
    10. 10
      Tear Cos leaves into bite-sized pieces and toss in large bowl with dressing, bacon and chicken.
    11. 11
      Serve with garlic croutons and let people add extra anchovies to taste.

    Ratings & Reviews:


    Nutritional Facts for Chicken Caesar Salad

    Serving Size: 1 (428 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 920.6
    Calories from Fat 571
    Total Fat 63.5 g
    Saturated Fat 11.6 g
    Cholesterol 69.5 mg
    Sodium 1114.3 mg
    Total Carbohydrate 70.6 g
    Dietary Fiber 10.0 g
    Sugars 4.2 g
    Protein 20.0 g

    The following items or measurements are not included:

    chicken breast fillets

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