Summer Chicken Caesar Salad

Summer Chicken Caesar Salad

SERVES: 4 | PREP TIME: 10 min | COOK TIME: 15 min


This lovely summery salad is a fresh, seasonal take on the traditional caesar salad. This version features a lighter dressing, made with yoghurt, that’s still full of flavour. This delicious, shareable salad pairs beautifully with the crispy sourdough croutons made from our favourite organic sourdough bread.

Summer Chicken Caesar Salad


Pack of mini chicken fillets, 380g
1 pack of bacon lardons, 80g
1 cos or little gem lettuce
Half a loaf of sourdough bread
1 tablespoon oil
Salt and pepper
Chunk of parmesan
For the dressing:
2 tablespoons mayonnaise
2 tablespoons greek yoghurt
1 tbs white wine vinegar
1 handful parmesan
2 anchovies
1 clove garlic


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Wash and pat the lettuce dry
  • Cut the bread into bite sized cubes
  • Grate the parmesan

2. Put the cubed bread on a baking tin, drizzle the oil over the pieces and season with salt. Bake for 15-20 minutes until golden and crispy then set aside.

3. Smash the garlic clove with the back of a large flat knife. Then, using the sharp tip of the knife, mash the garlic and anchovies together to make a paste.

4. Measure out the mayonnaise and yoghurt into a bowl. Add in the white wine vinegar and mix well. Then add in the grated parmesan and garlic and anchovy paste and season with pepper (no need for salt as the anchovies will be salty enough).

5. Heat a little oil in a frying pan and crisp up the bacon for a few minutes. Remove the bacon with a slotted spoon and then add the chicken to the oiled pan. Season with salt and pepper and cook for 3-4 minutes on each side until brown.

6. In a large bowl use half of the dressing to coat the lettuce leaves. Arrange the bacon, croutons and chicken on top. Finish off with the grated parmesan scattered over the top.