Smoked Garlic Chicken Caesar Salad Recipe
Infused with smoky flavour, this is a fresh twist on your classic Caesar salad.
What you'll need
SERVES 4 GENEROUSLY
1 medium ciabatta loaf.
3 tbsp olive oil.
2 skinless, boneless chicken breasts.
40g parmesan, finely grated, plus extra for serving.
2 anchovies, from a tin, mashed into a paste with a fork.
5 tbsp Fortnum’s Smoky Garlic Mayonnaise.
1⁄2 tsp Forntum’s Hot English Mustard.
1 tbsp white wine vinegar.
4 large handfuls of seasonal salad leaves (such as romaine, kale, cos, or radicchio, or a mixture).
150g radishes, trimmed and thinly sliced.
50g Fortnum’s Caramelised Pecan Nuts.
Salt and freshly ground black pepper.
Extra olive oil, to serve.
What to do
1. Preheat the oven to 200°C (Fan 180°C / Gas 6). Tear the ciabatta into large, rustic croutons or slice it with a bread knife if preferred. Arrange them on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat evenly, adding a pinch of sea salt if desired. Bake for 8–10 minutes, turning occasionally, until golden and crisp.
2. Coat the chicken breasts with 1 tablespoon of olive oil and season lightly. Heat a frying or griddle pan over medium heat for about a minute until hot but not smoking.
3. Place the chicken in the pan- it should sizzle on contact - and cook for 4–5 minutes per side, until cooked through (juices should run clear and chicken is piping hot). Remove from the pan and set aside on a plate while you prepare the rest of the salad.
4. In a small bowl, mix the Parmesan, mashed anchovies, mayonnaise, mustard, and white wine vinegar. Season to taste. The dressing should have a yogurt-like consistency—if too thick, stir in a little water to loosen it.
5. Using a vegetable peeler, shave some extra Parmesan. Tear the salad leaves into bite-sized pieces and place them in a large bowl. Slice the cooked chicken into 1⁄2 cm strips and add half to the bowl, along with half of the croutons, radishes, and pecan nuts. Drizzle most of the dressing over the salad and toss gently to coat the leaves.
6. Scatter the remaining chicken, croutons, radishes, and pecan nuts over the salad. Drizzle with the remaining dressing, then finish with the shaved Parmesan and a drizzle of olive oil. Serve immediately.
Inspiration
Discover The Journal, home to a host of our most delicious stories.
Crème Fraîche & Caramelised Onion Dip
Sam Cooper's Quick Pickled Cucumber Recipe