caesar stuffed chicken salad
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We’re revisiting the classic and iconic Caesar salad and jazzing it up a little. My Caesar stuffed chicken salad is beautifully moist and bursting with creamy, rich flavours. What a way to eat a salad.
For someone who professes to not be the biggest salad fan, I actually make a fair few and genuinely enjoy a proper decent salad. My salads are not your typical salads though, they’re dirrrty salads full of sauciness and all the fun stuff. No limp salad leaves kicking about on my plate, lemme tell ya. They’ve gotta have a generous dressing, lots of flavours going on and either carbs or protein – or ideally both.
For more main meal inspo, check out all my recipes here.
Ingredients
metric imperial
- 1 bag of rainbow salad
- 2 free range, skinless chicken breasts
- 6 1/4oz smoked bacon lardons
- 2oz finely grated Parmesan + some for shaving
- 6 anchovies
- 1.6lbs baby potatoes
- 6 cloves of garlic, minced
- 2 springs of chopped Rosemary, leaves only
- 1 tbsp melted butter
- 4 tablespoons Caesar dressing
- Vegetable oil
- Salt and pepper to season
Method
- To begin, preheat the oven to 200°C Fan.
- In a large pan of heavily salted, cold water add spuds and bring to a boil, then boil for 10-15 mins or until falling off a knife.
- Drain your spuds and place them on an oiled baking tray.
- Using the base of a mug or small bowl, gently press down on the potatoes until they just burst.
- Drizzle with a little oil and season with salt and pepper, then place in the oven for 30 mins.
- Whilst they are in the oven, cook off your bacon until crispy and drain on some kitchen paper.
- Then using the thickest part of the chicken breast, insert a small knife through the middle. Being careful not to pierce all the way through, make a pocket within the breast.
- In a small mixing bowl add half the garlic, half the anchovies, half the bacon and the Parmesan. Use a touch of the anchovy oil to help bind it all together.
- Then stuff the chicken breasts with the mixture. Try to keep it contained as best you can.
- Once the potatoes have had 30 mins, give them a toss and add the stuffed chicken breasts to the tray, reduce the heat of the oven to 180°C fan and leave to cook for 25-30 mins.
- Mix the remaining garlic, rosemary and add to melted butter.
- When the spuds and chicken are ready, carve the chicken and mix the potatoes with garlic butter.
- In a large bowl mix the rainbow salad with the Caesar dressing and remaining bacon.
- Serve up with the chicken on top, shavings of Parmesan and remaining anchovies. And of course a side of garlic-crispy potatoes! Enjoy!