Is the Caesar salad healthy?

Caesar salad often gets a bad reputation for being loaded with calories, but this version truly is good for you. It's not swimming in the dressing and packs a protein punch with the addition of grilled chicken. It's a great all-rounder - protein, fat, and carbs all combine to make a satisfying meal that still feels nice and light.

Should I use chicken breast or chicken thighs in this Caesar salad?

I like chicken thighs because they're a lot juicier, but breasts still work. If you're using chicken breast, either butterfly each breast (slice it in half, lengthways) or use a rolling pin to bash it into an even, flatter layer. This makes it quicker and easier to cook and reduces the chance of it drying out.

What's the best lettuce to use for Caesar salad?

Romaine or cos lettuce is most often used, and that's what we'll use here. You can really use any crunchy lettuce though - baby gem or iceberg would also work well.

Can I make the Caesar salad in advance?

You can prepare all the separate elements well in advance, then just mix when you're ready to serve. The chicken can be cooked 5 days in advance and stored in an airtight container in the fridge, the lettuce and scallions can be chopped 5 days in advance and kept in a container ready for the dressing. The dressing will last for at least 1 week stored in the fridge, and the parmesan crisps, crispy bacon and chickpeas will keep well for about a week. Don't add the dressing until you're ready to serve - it will make the lettuce soggy otherwise.

Grilled Chicken Caesar Salad

Description

This super easy grilled chicken Caesar salad is a seriously flavor-packed favorite. It’s substantial enough to enjoy as a main, but still feels light and fresh. Swapping regular croutons for a mixture of crispy chickpeas, crunchy parmesan crisps AND bacon adds extra protein and even more flavor. Perfect for busy weeknights, or for entertaining.

Ingredients

Units Scale

For the chicken -

1lb/500g free-range chicken thighs, skinless and boneless
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons dried thyme
3 garlic cloves, crushed
1 teaspoon salt
1 teaspoon smoked paprika
Black pepper

For the salad -

14oz/400g can of chickpeas, drained
1 teaspoon smoked paprika
1/2 tablespoon olive oil
1/3 cup grated parmesan
4 slices of streaky bacon
1 large head of Romaine lettuce (or use baby gem, or iceberg lettuce)
3 scallions (spring onions)
Black pepper
Salt

For the dressing -

6 tablespoons aioli (try my easy egg-free vegan garlic aioli)
1 teaspoon fish sauce
1 teaspoon white miso paste (or use more Dijon mustard)
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/2 cup grated parmesan
Black pepper

Cook Mode Prevent your screen from going dark

Instructions

Marinate the chicken. Heat your oven to 400F/200C and line two oven trays with baking paper. Add 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 2 teaspoons of dried thyme, the crushed garlic, 1 teaspoon of smoked paprika, 1 teaspoon of salt and very good grind of black pepper to a bowl. Mix to combine, then add the chicken thighs. Turn the chicken to coat it well in the marinade, then cover and pop into the fridge for at least 30 minutes (if possible – don’t stress if you don’t have time).
Make the crispy chickpeas. Add the drained chickpeas to one of the prepared lined oven trays. Sprinkle with 1 teaspoon of salt, 1 teaspoon of smoked paprika and 1/2 tablespoon of olive oil. Toss to coat the chickpeas, then transfer to the oven for 15 minutes, until golden and crispy.
Make the parmesan crisps. Spoon the grated parmesan into a couple of little piles on the other prepared tray, then press down to flatten them. Pop them into the oven for 8 minutes, or until the parmesan is deeply golden. Remove the tray from the oven and leave to cool and crisp up further. PRO TIP: For extra drama, you can make one large parmesan crisp and serve it on top of the salad (then you can crack into it when you serve).
Mix the dressing. Add the 6 tablespoons of aioli, 1/2 cup of grated parmesan, 1 teaspoon of fish sauce, 1 teaspoon of miso paste, 1 teaspoon of Dijon mustard, 1 teaspoon of lemon juice and a very good grind of black pepper to a small bowl. Use a fork to mix it well, breaking up the miso paste as you stir it through. Give it a taste and add a little salt if you think it needs it (it will depend on the saltiness of your cheese and aioli). Set aside.
Prepare the salad. Finely slice the lettuce – you want to shred it into small pieces that can be easily picked up with a fork. Put the lettuce into a large mixing bowl. Slice the scallions finely and add them to the bowl. Break up half the parmesan crisps and add them to the bowl, along with half the crispy chickpeas.
Cook the bacon. Add the chopped bacon to a pan over medium-high heat and cook until super crispy, about 4 minutes. Then transfer to the bowl with the other salad ingredients.
Cook the chicken. Set a large pan or skillet over high heat (you can use the same pan you used for the bacon). Once hot, add the chicken and cook for about 7 minutes on each side. Don’t be afraid to really get some good color on the chicken. Color = flavor! Once the chicken looks golden, charred and delicious, remove it from the pan and set aside on a board or plate to rest for a couple of minutes before slicing. PRO TIP: Cut into the middle of the chicken to check it’s cooked if you’re worried.
Assemble the salad. Once the chicken is cooked, add half of the dressing to the salad in the bowl and toss to combine. Divide the salad between plates, then top with the sliced chicken and the remaining parmesan crisps and crispy chickpeas. Finish with a good grind of black pepper and an extra drizzle of dressing, then divide between plates and dig in.

Notes

PREP AHEAD: All the elements for the salad can be made in advance, then mixed when you’re ready to serve. The chicken will keep for 5 days in the fridge, as will the chopped lettuce and scallions. The dressing will be fine for at least 1 week in the fridge, along with the parmesan crisps and crispy chickpeas.

INGREDIENT NOTES: You can use chicken breast if you prefer – I like to either butterfly each breast (slice it in half, lengthways) or flatten it with a rolling pin so that it cooks quicker and reduces the chance of it drying out. You can also make the salad without the chicken.

SERVING SUGGESTIONS: I love to pair it with garlic butter potatoes, loaded potato wedges, soft flatbreads or chili cheese focaccia.

Prep Time: 10
Cook Time: 15
Category: salads
Method: stove top
Cuisine: american

Nutrition

Serving Size: 300g
Calories: 574
Sugar: 5.7g
Sodium: 1547.5mg
Fat: 37g
Saturated Fat: 10.3g
Unsaturated Fat: 18.1g
Trans Fat: 0g
Carbohydrates: 20.7g
Fiber: 6.7g
Protein: 40.3g
Cholesterol: 155.9mg