Crunchy Crispy Chicken Caesar Salad

Crunchy Crispy Chicken Legs Caesar Salad

Crunchy Crispy Chicken Legs Caesar Salad


  • 4 packages of split chicken breasts
  • 3 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 10 slices pancetta
  • 1 loaf uncut bread ripped into chunks
  • 1 head boston lettuce
  • Caesar Dressing
  • 3 anchovies
  • ½ clove garlic
  • 1 tablespoon creme fraiche
  • ⅓ cup lemon juice
  • ½ cup EVVO
  • 1 cup fresh parmesan


  1. Chicken:
  2. Peel off the leaves from the rosemary stalk and bash together with the oil, salt & pepper in a mortar & pestle.
  3. Rub all over the chicken.
  4. Place some extra sprigs of rosemary and the bread on the bottom of a cast iron pan (or a heavy based roasting dish), place the chicken over & bake until cooked and crispy. (The bread will soak up all the chicken juices & oils and these will be used as the croutons in the salad)
  5. Remove from oven, lay over the pancetta/bacon, return to oven & cook until pancetta/bacon is crispy.
  6. Caesar Dressing
  7. Place the anchovies, a little of the anchovy oil & the garlic in a mortar and pestle and smash together well.
  8. Add creme fraiche, lemon juice & parmesan cheese. Mix well then add the oil and mix until combined & smooth.
  9. Salad
  10. Place th lettuce leaves into a bowl.
  11. Take the chicken from the oven and tear off the meat then rustically chop up with the pancetta/bacon & bread (reserving some bread & pancetta/bacon for topping).
  12. Mix the chicken, pancetta/bacon and bread in with the Cos leaves and drizzle over the dressing,
  13. Sprinkle over the reserved bread & pancetta/bacon & shave over some fresh parmesan.

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