Winter chicken Caesar
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Emma Guscott
Winter chicken Caesar
A cold-season version of this favourite salad using finely shredded greens instead of Cos lettuce, and a light Caesar-style dressing
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
446Kcal
Fat
16gr
Saturates
5gr
Carbs
18gr
Sugars
6gr
Fibre
7gr
Protein
54gr
Salt
2.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 320g pack chicken mini fillets
- 1 tsp garlic granules (or 2 cloves, crushed)
- 1 ½ tsp olive oil
- 75g Greek-style yogurt
- 30g light mayonnaise
- 1 tbsp cider vinegar
- 20g finely grated Parmesan
- 6 anchovy fillets, finely chopped
- 70g kale
- 1 slice German-style rye bread
- 200g Brussels sprouts, trimmed
Step by step
- Toss the chicken mini fillets with half the garlic, 1 teaspoon of oil and seasoning. Set aside.
- For the dressing, combine the yogurt, mayo, vinegar, 5 tablespoons of water, the remaining garlic, 5g Parmesan and a third of the chopped anchovies – the easiest way is to shake everything together well in a clean jar. Season to taste.
- Pour half of the dressing into a mixing bowl and add the kale. Use your hands to massage the dressing into the kale, picking out any coarse stalks as you go; the kale will soften and wilt, making it easier to eat and digest.
- Heat a griddle pan on the hob and cook the chicken fillets for 3-4 minutes each side until golden and cooked through. Meanwhile, crumble the rye bread into chunky crumbs and toss with ½ teaspoon of oil. Fry in a small frying pan until crisp, stirring regularly.
- While the chicken is cooking, very finely shred the Brussels sprouts (by hand or using a food processor), then add to the kale and massage again to soften. Stir in the rest of the anchovies and half the remaining Parmesan. Divide the greens between two bowls and top with the garlicky chicken. Scatter with the rye crumbs and the rest of the Parmesan, and drizzle with the remaining dressing.
