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Charred cabbage chicken Caesar salad recipe

Charred cabbage chicken Caesar salad recipe

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Transform your favourite summer salad into a winter warmer. We’ve given the classic Caesar salad a transformation, with hispi cabbage, grilled chicken and melted Parmesan – now that’s some feel-good food! See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 375 calories / serving
  • Healthy

Ingredients

  • 1 sourdough bread roll, or similar, torn into bitesize chunks
  • 3 sprigs fresh thyme, leaves stripped
  • 2½ tbsp olive oil
  • 2 sweetheart cabbages, outer leaves removed, cut into quarters
  • 2 eggs
  • 2 chicken breasts, butterflied

For the Caesar dressing

  • 4 tbsp Greek-style yogurt
  • 1 tbsp mayonnaise​
  • 1 small garlic clove, finely grated or chopped
  • ½ lemon, zested and juiced
  • ½ tsp Worcestershire sauce
  • ½ tsp Dijon mustard
  • 15g Parmesan, finely grated, plus extra shavings to serve
  • 5 anchovies from a 50g tin, finely chopped, plus whole extra ones to serve

Each serving contains

  • Energy

    1570kj
    375kcal
    19%
  • Fat

    19g 27%
  • Saturates

    5g 23%
  • Sugars

    10g 11%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 19.4g Protein 30g Fibre 5.1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place the torn bread on a baking tray and drizzle with 1 tbsp of the oil and sprinkle over 1 sprig thyme leaves. Season and toss to coat, then toast in the oven for 5-10 mins or until golden. Set aside.
  2. Turn the oven up to gas 7, 220°C, fan 200°C. Place the cabbage quarters, cut side down, on a baking tray and drizzle over 1 tbsp oil. Season and then roast in the oven for 20 mins, turning half way. It should be lightly charred and tender when you stick a knife in.
  3. Meanwhile make the dressing. In a small bowl, mix the yogurt, mayo, lemon zest and juice, grated Parmesan, minced garlic, mustard and Worcestershire sauce. Season well with black pepper. Stir through the finely chopped anchovies and set aside.
  4. Boil the eggs for 7 mins, then run under cold water. Once cool enough to handle, peel off the shells and set aside.
  5. Preheat the remaining ½ tbsp oil in a griddle pan or frying pan over a medium-high heat. Season the chicken, then griddle for 6-7 mins on each side, or until cooked through and golden. Transfer to a board then using a sharp knife slice into 1cm pieces.
  6. Serve two wedges of charred cabbage in a bowl, along with the sliced chicken, breadcrumbs, remaining anchovies and a grating of Parmesan. Slice the eggs in half and serve half on top of each bowl, along with the remaining thyme leaves.

Tip: You can swap the homemade dressing with 4 tbsp Tesco Caesar Dressing, if you prefer.

See more Winter salads

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