Caesar Salad


Caesar Salad

Chicken Caesar Salad is a classic, loved by people all over the world. This fresh and zingy recipe gives the caesar salad a Kikkoman twist, to create a delicious summer salad recipe.

  • Serves4
  • Preparation Time15 mins
  • Cooking Time15 mins

Ingredients

  • 2 chicken breasts, cooked
  • 5 tbsp Kikkoman Teriyaki Sauce with Roasted Sesame
  • Olive oil
  • 6 Lettuce Hearts
  • 100g of Parmesan

For the croutons

  • 8 slices of white bread
  • 4 tbsp olive oil
  • 2 garlic cloves

For the dressing

  • 60ml of olive oil
  • 60ml of vegetable oil
  • ½ clove of garlic
  • 3 anchovies
  • 2 lemons
  • 3 tbsp Kikkoman Ponzu Lemon
  • 2 egg yolks

Method

Preheat the oven to 220C/200C fan. Cut the bread into 2x2cm cubes and drizzle with olive oil. Crush the garlic cloves. Place everything in a roasting tray and roast for 10 minutes until the croutons are golden brown and crispy.

Bring a small saucepan of water to the boil. Cook the eggs for 2 minutes and then plunge into cold water. Mix the egg yolks with the olive oil, finely chopped garlic, crushed anchovies, lemon juice and Kikkoman Ponzu Lemon.

Wash, dry and tear the lettuce hearts. Grate half the parmesan and mix with the dressing, cutting the rest into thin strips. Mix the salad with the dressing and serve. Sprinkle the croutons and remaining parmesan over the salad and add sliced cooked chicken.

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