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Serves
US | Metric
Ingredients
croutons
  • 3 thick slices white bread
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 1 tbsp olive oil
  • Salt
  • Pepper
Black Garlic roast chicken
  • 1 whole chicken
  • 1 lemon
  • 1 /2 bulb of garlic crushed
  • Handful of thyme
  • 2 tbsps black garlic
  • 2 tbsps olive oil
  • 1 tbsp lemon juice
  • salt
  • pepper
Caesar Dressing
  • 3 egg yolks
  • 237 ml vegetable oil
  • 2 tbsps olive oil
  • 1 tin anchovies (drained)
  • 2 garlic cloves
  • 2 tbsps finely grated parmesan
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • salt
  • pepper
Garnish
  • 3 radishes
  • 10 parmesan shavings
  • 10 lettuce leaves
Chicken Caesar Salad Chicken Caesar Salad
Chicken Caesar Salad
for those perfect summer days or even using left over roast chicken from Sunday.
Prep 30 minutes
Total 2 hours


*preheat the oven to 180℃ *


  1. Place the chicken into a large resealable bag and place inside the black garlic, olive oil and lemon juice. Mix together and cost the chicken and leave the marinade over night. Place the chicken onto a large baking tray and place the lemon, thyme and garlic up the chickens rear end. 
  2. Season with salt and pepper and place in the oven for 1 hour to 1 hour and 15 minutes, the internal temperature should be 65℃
  3. To make the croutons dice the 3 thick slices of white bread and place onto a baking tray with the rosemary, thyme, olive oil, salt and pepper. Mix together to coat the breast and place in the oven for 20 minutes or until golden brown. 
  4. Whilst the chicken and croutons are in the oven, wash the lettuce leaves, thinly slice the radishes and place in a ramekin covered with water to keep them fresh. Get a block of parmesan and using a potato peeler peel the parmesan to form the shavings. 
  5. To make the Caesar dressing place the 3 egg yolks in a large mix bowl. Place the lemon juice, garlic, anchovies, dijon mustard in a pestle and mortar or a food processor is fine. Mix together to form a paste. 
  6. Whisk the egg yolks together until smooth, add the paste and whisk together. Slowly stream in the olive oil then once its incorporated stream in slowly the vegetable oil continuing to whisk it as you’re pouring it in. You’re creating an emulsification. 
  7. Once all the added is added whisk in the grated parmesan, season with salt and pepper and here is the caesar dressing. 
  8. Take the croutons out of the oven and leave to cool down after 20 minutes.
  9. Once the internal temperature of the chicken reaches 65℃ and the juices are clear leave to rest for 20 minuets before carving. This will ensure the chicken retains all the juices and no flavour will be lost. 
  10. Carve your chicken and place into a bone making sure there sink any bones, shred your chicken using two forks.  Check the seasoning incase it needs any more salt, pepper, lemon or black garlic. 
  11. Lets assemble the salad, place the lettuce leaves on the bottoms, then add the croutons and radish followed by the chicken. Drizzle over your Caesar dressing and place on top the parmesan shavings and enjoy with a glass of white wine. 

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

Chicken Caesar Salad
for those perfect summer days or even using left over roast chicken from Sunday.
favorite
print
rate
Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
croutons
  • 3 thick slices white bread
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 1 tbsp olive oil
  • Salt
  • Pepper
Black Garlic roast chicken
  • 1 whole chicken
  • 1 lemon
  • 1 /2 bulb of garlic crushed
  • Handful of thyme
  • 2 tbsps black garlic
  • 2 tbsps olive oil
  • 1 tbsp lemon juice
  • salt
  • pepper
Caesar Dressing
  • 3 egg yolks
  • 237 ml vegetable oil
  • 2 tbsps olive oil
  • 1 tin anchovies (drained)
  • 2 garlic cloves
  • 2 tbsps finely grated parmesan
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • salt
  • pepper
Garnish
  • 3 radishes
  • 10 parmesan shavings
  • 10 lettuce leaves


*preheat the oven to 180℃ *


  1. Place the chicken into a large resealable bag and place inside the black garlic, olive oil and lemon juice. Mix together and cost the chicken and leave the marinade over night. Place the chicken onto a large baking tray and place the lemon, thyme and garlic up the chickens rear end. 
  2. Season with salt and pepper and place in the oven for 1 hour to 1 hour and 15 minutes, the internal temperature should be 65℃
  3. To make the croutons dice the 3 thick slices of white bread and place onto a baking tray with the rosemary, thyme, olive oil, salt and pepper. Mix together to coat the breast and place in the oven for 20 minutes or until golden brown. 
  4. Whilst the chicken and croutons are in the oven, wash the lettuce leaves, thinly slice the radishes and place in a ramekin covered with water to keep them fresh. Get a block of parmesan and using a potato peeler peel the parmesan to form the shavings. 
  5. To make the Caesar dressing place the 3 egg yolks in a large mix bowl. Place the lemon juice, garlic, anchovies, dijon mustard in a pestle and mortar or a food processor is fine. Mix together to form a paste. 
  6. Whisk the egg yolks together until smooth, add the paste and whisk together. Slowly stream in the olive oil then once its incorporated stream in slowly the vegetable oil continuing to whisk it as you’re pouring it in. You’re creating an emulsification. 
  7. Once all the added is added whisk in the grated parmesan, season with salt and pepper and here is the caesar dressing. 
  8. Take the croutons out of the oven and leave to cool down after 20 minutes.
  9. Once the internal temperature of the chicken reaches 65℃ and the juices are clear leave to rest for 20 minuets before carving. This will ensure the chicken retains all the juices and no flavour will be lost. 
  10. Carve your chicken and place into a bone making sure there sink any bones, shred your chicken using two forks.  Check the seasoning incase it needs any more salt, pepper, lemon or black garlic. 
  11. Lets assemble the salad, place the lettuce leaves on the bottoms, then add the croutons and radish followed by the chicken. Drizzle over your Caesar dressing and place on top the parmesan shavings and enjoy with a glass of white wine. 

Cooking for me isn't a chore, it's a way of life.

Find me on Instagram @foodbyjackk

22 year old chef from Nottingham

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