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Chicken Caesar burger
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Chicken Caesar burger
We've taken all the elements of a chicken Caesar salad and popped it in a burger. Not only is it delicious, it's ready in 15 mins - win!
Serves: 2
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
556Kcal
Fat
20gr
Saturates
5gr
Carbs
41gr
Sugars
4gr
Fibre
4gr
Protein
51gr
Salt
2.3gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 2 skinless chicken breast fillets
- ½ tbsp olive oil
- juice of ½ lemon
- 1 Little Gem lettuce, shredded
- 4 tbsp Caesar dressing (we used ready-made chilled)
- 2 tbsp Parmesan, grated, plus a few shavings
- 2 ciabatta rolls or ½ ciabatta loaf, cut into 2 pieces
- 1 small garlic clove, halved (optional)
- 1 tomato, sliced
- 3 anchovy fillets (optional)
Step by step
-
Lay the chicken breasts on a chopping board and cut through the breast horizontally; take care not to cut all the way through to the other side. Open out each breast so that it resembles a butterfly.
-
Heat a griddle pan to medium heat. Season the chicken and brush with the olive oil. Cook for about 4 minutes each side or until cooked through. Set aside to rest; squeeze over the lemon juice.
-
Meanwhile, put the lettuce in a bowl; toss with 2 tablespoons Caesar dressing and the grated Parmesan.
-
Split open the ciabatta and toast on the griddle pan for a minute each side. Rub the cut surface with the garlic, if using, and drizzle ½ tablespoon of dressing onto the bottom half of each toasted roll. Add a few slices of tomato, then the lettuce. Top with the chicken, Parmesan shavings and the anchovies, if using, then drizzle each with another ½ tablespoon of dressing. Top with the roll lids and serve.