CAESAR SALAD 3827 Edit 2

Chicken Caesar Salad

15 Minutes

This is a classic café favourite, offering an ideal balance between lightness and flavour for customers who are looking for the best of both. Croutons made the traditional way add an attractive home-made and flavoursome element.


Yield: 250g of Caesar dressing

Prep time: 10 minutes

Cook time: 15 minutes

Expert tips: To add extra flavour, marinate your chicken in rosemary, garlic and olive oil overnight. Only use the freshest eggs you have available, to ensure you get the perfect poached egg. 



  • 1 cup Simply Canola Oil
  • 2 pieces Hellers Streaky Bacon
  • 1 poached egg
  • 5g shaved Ornelle Parmesan
  • Chicken breast – cooked (1/2 breast)
  • 30g Caesar dressing
  • 100g cos lettuce
  • 10g baguette
  • 15g Tararua Butter
  • 3 tbsp white vinegar
  • ½ tsp ground black pepper
  • 1 tsp mustard powder
  • 25g grated Ornelle Parmesan
  • 2 size 7 egg yolks
  • 2 cloves garlic
  • 1 tsp lemon juice
  • 5 anchovies


1. To prepare the Caesar dressing, blender together egg yolk, anchovies, grated parmesan, garlic, mustard powder, lemon, pepper and white vinegar until smooth. While blending, slowly pour in the canola oil until the dressing comes together. Season well with salt.

2. To poach the eggs, bring a pot of water to the boil and add white vinegar (for every 1L of water add 30ml white vinegar). Crack an egg directly into the water and lower the heat to just below boiling. Poach the egg for about 3mins.

3. Lay bacon on a flat tray and roast in the oven at 200°C until crispy. Drain on clean paper towels to absorb excess fat and roughly chop.

4. To assemble the salad, mix chopped cos lettuce with dressing and arrange on your serving dish, arrange sliced chicken, bacon, croutons and shaved parmesan. Finish with poached egg.


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