Roast chicken Caesar salad

A classic that's sure to hit the spot. There's even time to make your own dressing and crunchy croutons.
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Ready time:15 minutes

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Prep time:
5 minutes

Cooking time:
10 minutes

1 serving provides

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  • 6.8
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  • 2.7


  1. Preheat the oven to 200ºC, fan 180ºC, gas 6. Put the ciabatta pieces on a baking tray and bake for 8-10 minutes, until pale golden. 
  2. Meanwhile, make the salad dressing: put the anchovies in a small bowl and mash with a fork. Add the crushed garlic, grated Parmigiano, mayonnaise, vinegar and 4 tablespoons water, and mix well. 
  3. Put the lettuce leaves in a large bowl and scatter over half the chicken and half the baked ciabatta croutons. Pour in half the Caesar dressing and toss well, so each lettuce leaf is coated. Divide the salad between 4 plates, scatter over the remaining chicken and ciabatta croutons then drizzle with the remaining dressing. Top with the Parmigiano shavings and freshly ground black pepper to serve.
Buy recipe ingredients


  • ½ x 270g stonebaked ciabatta loaf by Sainsbury's, torn into bite-size pieces
  • 2 anchovy fillets, from a 50g tin Sainsbury's fillets of anchovies in olive oil
  • 1 garlic clove, crushed
  • 3 tablepsoons finely grated Parmigiano Reggiano by Sainsbury's, plus extra shavings to serve
  • 5 tablepsoons lighter mayonnaise by Sainsbury's
  • 1 tablespoon Sainsbury's white wine vinegar
  • 1 Cos lettuce, leaves separated and washed
  • 240g pack cooked roast chicken breast fillets by Sainsbury's, skin removed and meat shredded

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