Quick Chicken Ceasar


  • 1 free-range egg
  • 2 tbsp extra-virgin olive oil
  • 1 tsp garlic oil
  • 3 tbsp grated parmesan cheese
  • juice ½ lemon
  • ½ tsp sea salt flakes or ¼ tsp pouring salt (use none if you add anchovies)
  • 1 Romaine or Cos lettuce
  • 150g/5¼oz cold leftover chicken, shredded
  • freshly ground pepper, to taste
  • generous handful (aabout 50g/2oz) plain tortilla chips

Preparation method

  1. Crack the egg into a bowl and whisk while you add the oils, parmesan and lemon juice. Whisk in the salt if you don’t fancy anchovies.
  2. Break the crisp lettuce into bite-sized pieces and put into a salad bowl. Drop in the shredded cold chicken and mix to combine. Season with black pepper, to taste.
  3. Toast the tortilla chips for a couple of minutes in a dry pan over a medium heat.
  4. Give the dressing another whisk, pour it over the salad and toss to mix. Add the tortilla chips (and some anchovies, if you like) and toss again before eating.

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