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Ceasar Salad with Crispy Chicken Thighs Recipe

The chicken thighs add flavour to this classic chicken salad dish.

1 hr

Easy

Serves 2

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ingredient icon Ingredients

For the salad & dressing

  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 4-5 anchoby fillets, chopped (optional)
  • 4 tbsp olive oil
  • 1 clove garlic, peeled and sliced
  • freshly ground black pepper
  • 30g Parmesan, shaved
  • 1 Cos (or Baby Gem) lettuce
  • 2-3 slices brown bread, cut into strips

For the chicken

  • 2 boned chicken thighs, skin on (100g each)
  • 2 tbsp olive oil
  • 2 sprigs thyme
  • 1 clove garlic, peeled and sliced
  • Maldon salt & black pepper

Method

  • Step 1 : Sear the chicken thighs

    Season the chicken well. Heat a frying pan, add 2 tbsp olive oil and place the thighs skin-side down. Make sure the pan is hot so that the skin turns crispy. Add the garlic clove and thyme.

  • Step 2 : Cook through

    Cook on a low-medium heat until the skin is crispy; about 20-30 mins. Don’t move them while cooking. Now turn over the thighs and discard the garlic and thyme. Cook on the other side for 2-3 mins. Take off the heat and rest for 5 mins.

  • Step 3 : Prepare the dressing

    Meanwhile, place the egg in a pan of cold water and bring to the boil for 1 min, then plunge into cold water. When cool enough to handle, crack the egg into a food processor and add garlic, lemon juice, Worcestershire sauce, anchovies and 3 tbsp oil. Process well and season with pepper.

  • Step 4 : Final ingredients

    Wash, dry and separate the lettuce. Slice the chicken. Fry the bread slices in 1tbsp olive oil until crisp. Drain these on kitchen paper and season.

  • Step 5 : To serve

    To serve, pour the dressing over the leaves, add the fried croutons, chicken slices and Parmesan and toss together.