Chicken Caesar Salad with Crispy Croutons, Baby Cos and Parmesan

Destination: Mexico. This classic salad was created by Caesar Cardini at Hotel Caesar in Tijuana in 1924. Roast taco-spiced chicken, baby cos, crispy baguette croutons, parmesan and ATLAS caesar dressing.

Serves 2 · 30 mins + prep

Naturally, poultry has a shorter shelf life than red meat. For this reason, we always recommend eating this dish first.

In your box

• 1 half chicken
• 1 ATLAS caesar dressing tub
• 1 parmesan cheese packet
• 1 small white baguette
• 1 ATLAS taco seasoning
• 1 baby cos lettuce

From your pantry

Cooking oil

Method

1. Cook the chicken. Always read the recipe in full before you begin. Remove the chicken from the refrigerator at least half an hour before cooking so it comes to room temperature. Preheat the oven to 180°C fan-forced. Place the chicken on a lined baking tray, skin side up, and coat with oil and the taco seasoning. Roast for about 30 minutes or until the skin is golden and the chicken is cooked through.

2. Prepare the ingredients. Wash the lettuce. Using a peeler, shave the parmesan into strips. Remove the outer leaves of the cos lettuce and roughly chop the lettuce heart. Cut the baguette into bite-sized pieces.

3. Add the baguette croutons. Once the chicken is cooked, remove it from the baking tray and set aside to rest. Add the croutons to the baking tray, tossing them so they soak up the oil and juices, and return to the oven for about 5 minutes or until golden.

4. Cut the chicken. Cut the chicken into pieces.

5. Make the salad and serve. Combine the chopped lettuce with some of the caesar dressing and half of the parmesan. Arrange the whole lettuce leaves on a serving plate. Top with the chopped lettuce mixture, remaining parmesan and croutons. Serve with the chicken pieces and the remaining caesar dressing.

Chef's tips

• You'll want a lined baking tray for this one.

Allergens: dairy, yeast, garlic. The baguette also contains wheat and gluten.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This recipe card comes from our Mexico Cuisine Box. Every week’s box brings a new destination with recipe cards like this one.