Skip to main content
Meat

Caesar Salad with Croutons

This firm favourite was created by restauranteur Caesar Cardini in 1924 when a Fourth of July rush dwindled his kitchen supplies and he had to make do with what was left in the kitchen.

Serves 4

Difficulty
Easy
Preparation Time
30 minutes to 1 hour
Cooking Time
Less than 15 minutes
Other Time
Chilling time. See method
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 400g
    Cooked chicken breast, skinned and cut into strips
  • 2
    Red apples, cored and cut into bite size pieces
  • 4
    Celery sticks, thinly sliced
  • 4
    Spring onions, thinly sliced
  • 1
    Spring onion, thinly sliced
  • 4
    Hard boiled eggs, peeled and halved
  • -
    Small bunch of chives, chopped

  • For the Croûtons

  • 2
    Slices of wholemeal bread
  • 2 tsp
    Garlic salt and dried mixed herbs
  • -
    Low calorie cooking spray

  • For the Dressing

  • 100g
    Low fat natural yogurt
  • 2
    Garlic cloves, peeled and crushed
  • 2
    Canned anchovies, chopped
  • 2 tbsp
    Lemon Juice
  • 2 tsp
    Dijon mustard
  • 4 tbsp
    Grated parmesan cheese
  • ¼ tsp
    Artificial sweetner
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    30 minutes to 1 hour
  • Cooking :
    Less than 15 minutes
  • Other :
    Chilling time. See method

Method

  1. First make the croutons by cutting the bread into 1cm cubes and placing in a bowl. Sprinkle over the garlic salt and dried herbs. Spray with low calorie cooking spray and toss to coat evenly.
  2. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  3. Place the croutons on a baking sheet in a single layer and bake for 10-12 minutes or until lightly browned and crisp. Remove from the oven and set aside.
  4. Meanwhile make the dressing. Place the garlic, anchovies, lemon juice, mustard, sweetner, parmesan and yogurt in a blender and process until smooth. Season with salt and freshly ground black pepper. Chill until ready for use.
  5. Place the chicken, apples, celery, spring onions, lettuce, egg halves and chives in a wide salad bowl. Drizzle the dressing over the salad ingredients and toss to mix well. Top with the garlic croutons.