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Winter Caesar salad with chicken

Winter Caesar salad with chicken


A mix of cooked and fresh leaves spruce up the classic dish

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1250kj 297kcal
  • Fat
    Low 11%
  • Saturates
    Low 10%
  • Sugar
    Low 3%
  • Salt
    Low 16%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 1 tbsp plain flour
  • 620g pack Co-op British chicken breast fillets
  • 1 ½ tbsp Co-op olive oil
  • 160g bag Co-op sliced curly kale, any tough stalks removed
  • 1 Co-op little gem lettuce
  • 2 anchovy fillets in oil, drained
  • 15g Co-op Parmigiano Reggiano, grated
  • 6 tbsp Co-op 0% fat Greek style natural yogurt
  • Zest and juice of ½ lemon
  • 1 garlic clove, crushed
  • ½ tbsp Co-op Dijon mustard
  • 75g white bread, cubed (we used sourdough)


  1. Season the flour and use to lightly dust the chicken fillets
  2. Heat 1 tbsp of the olive oil in a frying pan and cook the chicken for 6-8 mins on both sides over a medium heat, until it’s cooked through
  3. Remove from the pan, set aside and keep warm
  4. Fry the kale in the same pan, until it’s just beginning to soften (1-2 mins). Roughly shred the little gem in a serving bowl, and toss through with the kale
  5. Make a dressing: mash the anchovy fillets with the back of a spoon and then stir in the Parmigiano Reggiano (reserving a little to serve), yogurt, lemon zest and juice, garlic and mustard
  6. Loosen with a splash of water, if needed
  7. Finally, to make croutons, heat the remaining oil in the pan you used for the chicken and kale, then cook the bread until golden brown all over
  8. To serve the salad, slice the chicken and place on top of the leaves, drizzle over the dressing, then scatter the croutons and reserved cheese over the top