Crispy chicken Caesar salad recipe

8 INGREDIENTS • 5 STEPS • 30MIN

Crispy chicken Caesar salad recipe

Recipe
This levelled-up Caesar salad recipe features crispy breaded chicken tenders, brown butter radishes, anchovies and a shortcut, ready-made Caesar dressing. Pile everything onto a big platter and serve as a laid-back lunch or indulgent spring starter.
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This levelled-up Caesar salad recipe features crispy breaded chicken tenders, brown butter radishes, anchovies and a shortcut, ready-made Caesar dressing. Pile everything onto a big platter and serve as a laid-back lunch or indulgent spring starter.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
1 pack
(300 g)
M&S classic breaded chicken tenders
35 g
M&S Remarksable Value salted butter
150 g
M&S speciality radishes, trimmed, halved
1/2
M&S Remarksable Value lemon, juice only
2 heads
little gem lettuce
1 pack
(50 g)
M&S creamy Caesar dressing
1 tin
(50 g)
M&S Collection Cantabrian anchovy fillet in extra virgin olive oil
30 g
M&S 24-month aged Parmigiano Reggiano

Nutrition per serving

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Calories
433kcal
Fat
29.4 g
Saturates
9.8 g
Sugars
4.5 g
Salt
1392.7 mg
Love This Recipe?
Add to plan
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Crispy chicken Caesar salad recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 6. Arrange the chicken tenders (1 pack) on a baking sheet and cook for 20-25 minutes until crisp. Alternatively, air fry at 180°C for 8 minutes.
step 2
Meanwhile, heat the butter (35 g) in a small saucepan for 3-5 minutes, swirling the pan occasionally, until it’s deep brown and smells nutty. Remove from the heat and stir in the radishes (150 g) and a squeeze over half of the lemon juice (1/4). Set aside.
step 3
Trim the little gem (2 heads) and remove any damaged outer leaves. Separate the inner leaves, then cut the middle core into four wedges. Wash and pat to dry.
step 4
Toss the lettuce leaves and wedges in the dressing (1 pack) and pile onto a platter.
step 5
Slice the chicken tenders and arrange on top of the lettuce. Spoon over the radishes, then arrange the anchovies (1 tin) on top. Shave over the parmesan (30 g) with a speed peeler, add a good crack of black pepper, and the remaining lemon juice (1/4).
step 5 Slice the chicken tenders and arrange on top of the lettuce. Spoon over the radishes, then arrange the anchovies (1 tin) on top. Shave over the parmesan (30 g) with a speed peeler, add a good crack of black pepper, and the remaining lemon juice (1/4).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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