Lighter chicken Caesar salad

summer salad Sep 1, 2021

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 315 calories/serving
  • Healthy


  • 4 slices smoked pancetta
  • 60g ciabatta, cut into 8 thin slices
  • 1 lemon, zested
  • 300g pack skinless chicken breasts
  • ½ tsp olive oil
  • 2 eggs
  • 3 Sweet Gem lettuces, leaves separated

For the dressing,

  • 150ml of buttermilk
  • 3 tbsp light mayonnaise
  • 45g Parmesan, ½ grated, ½ shaved to serve
  • ½ tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 tsp fish sauce
  • 1 small garlic clove, crushed


  1. Preheat the oven to 180°C (gas 4) and 160°C (fan).
  2. To keep the pancetta from curling up, place it on a baking sheet and top it with a smaller (clean) baking tray.
  3. Bake until crisp, about 10-12 minutes.
  4. Place the pancetta on a plate and toss the ciabatta in the tray's juices.
  5. Bake for 8-10 minutes, or until golden and crisp.
  6. In a small pan of boiling water, cook the eggs for 7 minutes.
  7. Drain and set aside to chill in a dish of cold water.
  8. Set aside.
  9. Preheat a griddle pan to medium-high temperature.
  10. Place the chicken breasts between two sheets of clingfilm and bash lightly all over with a rolling pin until 1cm thick.
  11. Griddle for 10-12 minutes, rotating once, until cooked through, with the oil, lemon zest, and some spice.
  12. Transfer to a plate and let aside to cool before slicing thinly.
  13. In a small jug, whisk together all of the dressing ingredients with lots of freshly ground black pepper in the meantime.
  14. Place the lettuce leaves on a serving plate and pile them together.
  15. Top the lettuce with chicken, eggs, and ciabatta slices after peeling and slicing each egg into six pieces.
  16. Break the pancetta into shards and combine with the Parmesan shavings in the salad.
  17. Finish with freshly ground black pepper and a drizzle of dressing.


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