# Main courses # Fish

Caesar Salad

Total time 30 mins

15 mins preparation time

15 mins cooking time

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.

Ingredients

4 portion(s)

2 

chicken breasts, cooked

5 tbsp

Kikkoman Teriyaki Sauce with Toasted Sesame

Olive oil

6 

Lettuce Hearts

100 g

of Parmesan

For the croutons:

8 slice(s)

of white bread

4 tbsp

olive oil

2 

garlic cloves

For the dressing:

60 ml

of olive oil

60 ml

of vegetable oil

 ½ 

clove of garlic

3 

anchovies

3 

lemons

3 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

2 

egg yolks

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Recipe-ID: 600

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Featured product in this recipe

Kikkoman Teriyaki Sauce with Toasted Sesame

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends

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# Main courses # Summer # Fish # Vegetables

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