Chicken caesar salad

Rob Mills loves making this chicken Caesar salad classic to share with his partner, TV presenter and journalist, Georgie Tunny. Packed with plenty of protein, this classic salad is sure to power your week with plenty of energy.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Fuss Free and Delicious

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• Extra virgin olive oil, for drizzling
• 400 g chicken tenderloins
• 6 streaky bacon rashers
• 3 baby cos lettuce heads (or 2 cos lettuce hearts), leaves separated
• ⅓ cup croutons, to serve
• 2 soft-boiled eggs, halved (optional)
• Thinly shaved parmesan cheese, to serve

For the dressing

• ½ cup (125 ml) Japanese mayonnaise
• 1 small garlic clove, finely chopped
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• ¼ tsp Worcestershire sauce
• ⅓ cup finely grated Parmesan cheese
• Salt and black pepper
• 4 anchovies, roughly chopped (optional)

Instructions

1. To make the dressing, in a small food processor combine ingredients and blitz until smooth. Add a little water to thin out the dressing to your desired consistency. Season to taste.
   
2. Heat a generous drizzle of oil to a large frying pan over medium heat. Pan-fry the chicken tenderloins for 3 minutes on each side, or until cooked through. Remove to a plate and return the pan to heat. Pan-fry the bacon until crisp.
   
3. Tear the lettuce into large pieces, roughly chop the bacon and slice the chicken. In a large salad bowl, combine the lettuce, bacon and chicken in a bowl and drizzle with half the dressing. Toss lightly to combine, then divide the chicken Caesar salad between bowls. Drizzle with the remaining dressing and top with the eggs, croutons and some shaved Parmesan cheese, to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Fuss Free and Delicious

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G