Salads
Chicken Caesar salad with garlic croutons
Crisp cos, juicy pan-fried chicken, soft-boiled eggs, golden croutons and parmesan in a lighter yoghurt Caesar dressing with anchovy and lemon.
- 35 min · 20 min hands-on
- Serves 4
- Large frying pan, baking tray, small saucepan
- Contains egg, milk, fish, wheat, gluten
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 44 g · 40%
- Carbs 18 g · 17%
- Fat 22 g · 43%
- Fibre 3 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 120 g
- 20 g
- 500 g
- 1 g
- 1 g
- 200 g
- 100 g
- 40 g
- 10 g
- 4 g
- 20 g
- 40 g
- 400 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 35 min- Heat the oven to 200°C conventional (180°C fan). Toss the bread cubes with 10 g of the olive oil on a baking tray and bake for 8–10 minutes, shaking once, until golden and crisp.
- Flatten the thick end of the chicken breasts slightly so they cook evenly, then season with the iodised salt and pepper. Heat the remaining 10 g oil in a large frying pan over medium-high heat and cook the chicken for 5–7 minutes per side until golden and it reaches 75°C. Rest for 5 minutes, then slice.
- Lower the eggs into a small saucepan of boiling water and cook for 7 minutes, until the whites are set and the yolks jammy; cook 9 minutes for firm yolks for anyone pregnant, very young, elderly or unwell. Cool in cold water, peel and halve.
- Whisk the yoghurt, mayonnaise, mashed anchovies, garlic, lemon juice and half the parmesan into a smooth dressing.
- Toss the cos lettuce with most of the dressing and divide between four bowls. Top with the chicken, eggs and croutons, drizzle over the remaining dressing and finish with the rest of the parmesan.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 44 g · 40%
- Carbs 18 g · 17%
- Fat 22 g · 43%
- Fibre 3 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
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Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Crusty white bread, cut into 2 cm cubes: Whole-recipe edible weight.
- Olive oil, divided: Whole-recipe edible weight.
- Skinless chicken breast, raw: Whole-recipe edible weight.
- Iodised salt: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Eggs, 4 × about 50 g without shell: Whole-recipe edible weight.
- Plain natural yoghurt: Whole-recipe edible weight.
- Mayonnaise: Whole-recipe edible weight.
- Anchovy fillets in oil, drained and mashed: Whole-recipe edible weight.
- Garlic, finely grated: Whole-recipe edible weight.
- Lemon juice: Whole-recipe edible weight.
- Parmesan, finely grated, divided: Whole-recipe edible weight.
- Cos lettuce, leaves torn: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Crusty white bread, cut into 2 cm cubes: Bread, from white flour
- Olive oil, divided: Oil, olive
- Skinless chicken breast, raw: Chicken, breast, lean flesh, raw
- Iodised salt: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
- Eggs, 4 × about 50 g without shell: Egg, chicken, whole, raw
- Plain natural yoghurt: Yoghurt, natural, regular fat (~3%)
- Mayonnaise: Mayonnaise, traditional (>65% fat), commercial
- Anchovy fillets in oil, drained and mashed: Anchovy, canned in oil, drained
- Garlic, finely grated: Garlic, peeled, fresh, raw
- Lemon juice: Juice, lemon
- Parmesan, finely grated, divided: Cheese, parmesan, fresh, regular fat
- Cos lettuce, leaves torn: Lettuce, cos, raw