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Chicken Caesar Salad

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Roccbox takes the humble chicken Caesar salad to the next level! Gnarly charred lettuce, croutons that taste like smoky bacon crisps, super moist chicken and an incredible, zesty dressing makes this perfect for mid week dinners or social gatherings…



Toss the crouton ingredients together in a bowl before adding to a cast iron pan and covering with foil.


In a hot Roccbox, turn the flame down to its lowest setting and cook the croutons for 15 minutes, rotating 180 degrees half-way through to ensure even cooking.


To make the dressing, put all the ingredients except the pecorino and oil into a food processor and begin mixing. Gradually add the oil until a thick dressing is formed. Add the pecorino and mix briefly to combine before setting the dressing aside.


To cook the chicken, turn Roccbox back up to full flame and pre heat a cast iron griddle pan. Toss the chicken in a lug of olive oil, season well and pop into the hot pan.


Turn the chicken strips after a couple of minutes and return to Roccbox until cooked through – about 4-5 minutes. Squeeze the lime juice over the cooking chicken and set aside.


Take 2 baby gem lettuce and split them in half lengthways so you end up with 4 halves. Rub the inside of each half with a little oil and place into the griddle pan with the inside of the lettuce facing up.


Char the lettuce in Roccbox for around 2 minutes or until nicely charred and sprinkle over a little of the remaining pecorino.


Roughly chop the remaining lettuce and pop into a bowl with the anchovies and the rest of the grated pecorino.


Add the croutons, lardons and 4 generous spoonfuls of dressing to the bowl, season with black pepper and toss together to coat well.


Serve all together on a big chopping board with the remaining dressing on the side.

Oven Temp.
  • 12 Chicken Fillet Strips
  • 1/2 Lime, juiced
  • 4 Baby Gem Lettuce
  • 12 Anchovy Fillets
  • 40g Grated Pecorino
For the croutons;
  • 80g Bread, cut into chunks
  • 4 Rashers Streaky Bacon, cut into lardons
  • 1 Spring Rosemary
  • 2 Garlic Cloves, split in half
  • 1 1/2 Tbsp Olive Oil
For the Caesar dressing;
  • 10ml Water
  • 1 Garlic Clove
  • 2 Anchovy Fillets
  • 1 Egg Yolk
  • 10ml Red Wine Vinegar
  • 2 Tsp Dijon Mustard
  • 30g Grated Pecorino
  • 150ml Oil (Mix of olive oil and sunflower oil)
  • 1 Lime, juiced
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