Salads don't get much better than this Chicken and Asparagus Caesar Salad. Easy to make, you can cook the chicken and asparagus either on the barbecue or in a grill pan.
A classic Caesar salad has long been a favourite side salad of mine. Simple, yet absolutely delicious. It goes so well with grilled and barbecued meat and fish.
These days Chicken Caesar salad seems to have almost replaced the classic side salad and appears on many restaurant and pub menus in the summer. It is also really easy to make at home, and I tend to think it tastes far better.
Ramp up the flavour
Making your own Chicken Caesar Salad means that not only you can add as much or as little dressing as you like, you can also pimp your salad. I chargrilled my chicken on a griddle pan indoors. But, when the sun is out, I like to light up the barbie. Cooking over charcoal adds so much flavour.
To pimp the salad a little more, I have added chargrilled asparagus stems to mine which, like the chicken, these can also be cooked on the barbecue. The combination of tender chicken breasts, chargrilled asparagus, crunchy romaine salad leaves, and croutons is divine.
When asparagus is not in season you could add tender stem broccoli which is also delicious griddled.
My classic Caesar Salad Dressing is easy to make and will keep for several days in the fridge so you can make it in advance.
And so we have it, a lovely main meal salad that really doesn't take long to rustle up. Its good enough to serve when entertaining friends and would also make a great starter.
Chicken and Asparagus Caesar Salad
Ingredients
- 2 Thick slices bread cut into cubes
- 3 tablespoon rapeseed oil
- 1 clove garlic
- 1 cos/romaine lettuce washed
- 3 chicken breasts skinned and boned
- salt and freshly ground black pepper
- a little dried oregano
- 250 g asparagus
- Caesar salad dressing to serve
Instructions
- Heat the oil in a frying pan with the garlic, then toss in the bread cubes and cook until golden brown. Drain on kitchen paper and discard the garlic.
- Tear the lettuce into bite size pieces and place in a serving dish.
- Place the chicken breast between two sheets of cling film and beat with a rolling pin or flat meat mallet to flatten slightly. Season with salt and pepper and sprinkle with a little oregano.
- Heat a ridged griddle pan until very hot and cook the chicken for 3-4 minutes each side or until cooked through.
- Remove from the pan and add the asparagus, cook for 3-4 minutes turning frequently until just tender.
- Pour over some of the salad dressing over the salad and lightly toss. Scatter the croutons on top.
- Cut the chicken into strips and arrange over the top of the salad along with the asparagus. Serve the remaining salad dressing separately.
Eb Gargano | Easy Peasy Foodie says
Oooh yes please! I love Caesar salad...but I love your version even more!! Eb x
Jacqueline Bellefontaine says
Thanks Eb. I have to say I thought it was particularly good salad too.