Name: Chicken Caesar Toast
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: American
Ingredients: 4 Chicken Thighs; 3 Garlic Cloves; ½ Loaf of Sourdough; 4 Romaine Lettuce Leaves; 3 Tbsp Capers; 1 Lemon, To Serve; ½ Tin of Anchovies; 1 Lemon; 1 Tbsp Dijon Mustard; 75g Mayonnaise; 50g Parmesan, Plus Extra To Serve; Salt; Black Pepper

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Let’s be honest here, the croutons are the best part of a chicken caesar salad. So we've made a massive one, and whacked the salad on top.

Chicken Caesar Toast

Heat the oven to 180°C, tip the chicken thighs into a roasting tin, cover with foil and roast for 30-40 mins, until cooked through.

Meanwhile, make the dressing. Finely chop or blitz the anchovies then add to a bowl with the dijon and juice of half a lemon. Stir in the mayonnaise, and finely grate the parmesan into the bowl. Season well with salt and pepper, adding more lemon juice to taste. Loosen with a little water if it feels particularly thick.

Make the giant croutons. Slice the sourdough into chunky slices. Finely slice the garlic cloves. Add 2-3 tbsp of olive oil to a frying pan over a medium heat, add the sliced garlic and fry for around 3 mins, until crisp, remove the crispy garlic with a spoon, trying to avoid taking too much oil with it! Add the slices of bread, two at a time and fry for 2-3 mins on each side, until golden and crisp, set aside on a plate or cooling rack.

Shred the romaine and add it to a large bowl.

Once the chicken is cooked, remove from the oven and set aside to cool, then shred and add the bowl of lettuce along with the capers. Drizzle half the dressing into the bowl of lettuce and chicken and toss well. Add a giant crouton onto each plate, then top with the salad. Finish with a scattering of extra parmesan, and a crack of black pepper. Zest the lemon over the top, then slice into wedges to serve on the side. Finish each with a few slices of crispy garlic and a drizzle of the dressing on top.

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Medium

£5-£8

American

Chicken 
Caesar
Toast

Lunch

Dinner

Heat the oven to 180°C, tip the chicken thighs into a roasting tin, cover with foil and roast for 30-40 mins, until cooked through.

Meanwhile, make the dressing. Finely chop or blitz the anchovies then add to a bowl with the dijon and juice of half a lemon. Stir in the mayonnaise, and finely grate the parmesan into the bowl. Season well with salt and pepper, adding more lemon juice to taste. Loosen with a little water if it feels particularly thick.

Make the giant croutons. Slice the sourdough into chunky slices. Finely slice the garlic cloves. Add 2-3 tbsp of olive oil to a frying pan over a medium heat, add the sliced garlic and fry for around 3 mins, until crisp, remove the crispy garlic with a spoon, trying to avoid taking too much oil with it! Add the slices of bread, two at a time and fry for 2-3 mins on each side, until golden and crisp, set aside on a plate or cooling rack.

Shred the romaine and add it to a large bowl.

Once the chicken is cooked, remove from the oven and set aside to cool, then shred and add the bowl of lettuce along with the capers. Drizzle half the dressing into the bowl of lettuce and chicken and toss well. Add a giant crouton onto each plate, then top with the salad. Finish with a scattering of extra parmesan, and a crack of black pepper. Zest the lemon over the top, then slice into wedges to serve on the side. Finish each with a few slices of crispy garlic and a drizzle of the dressing on top.

Summer

Chicken Thigh

Chicken

Garlic

Clove

Sourdough

Gram

Romaine Lettuce

Head

Capers

Tablespoon

Lemon

Anchovy

Dijon Mustard

Mayonnaise

Parmesan

Salt

Black Pepper

Salads

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