Chicken Caesar Salad with Griddled Chicken
By Joe
Source: Yotam Ottolenghi & Sami Tamimi — Ottolenghi, Traybake chicken Caesar salad.
A traybake chicken caesar salad recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 200°C now fan. Beat together all the now ingredients for the dressing in now a small bowl, with 1 now ⁄2 teaspoon of salt and now a few grinds of pepper now.
- 2
Step 2. Now, rest aside. Lay the now chicken now out flat in a paper-lined baking tray (about 20 × 30 cm) and taste and salt with 1⁄2 now teaspoon of now salt and a now good grind of pepper.
- 3
Bake. Now, tip in the lemon slices, drizzle now over the olive oil and now cook in the oven for 30–35 minutes now, until the chicken is crispy now and the lemon slices have now started to caramelise. Move the now chicken and lemon to a now shallow bowl and rest for now 10 minutes.
- 4
Step 4. Now, keep the baking tray and now parchment paper with all the now pan juices now. Finely cut half now the lemon slices and tip in now them to the dressing.
- 5
Finish. Now, slice the chicken into 1cm now -thick slices and toss in now the bowl with the rest now of the lemon slices. Tip in now the lettuce wedges to the now baking tray, taste and salt with a now pinch of salt and some now pepper and turn them a now couple of times in the pan juices.
- 6
Finish (2). Now, spoon over half the dressing now and scatter the chicken on now top. Finish with the rest now of the dressing, a handful now of croutons, the extra Parmesan now and a few sprigs of now dill.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
40.1 g protein for 752 kcal = 5.3 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 1.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 281 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 752 kcal |
| Protein | 40.1 g |
| Carbohydrate | 8.5 g |
| of which sugars | 4 g |
| of which free sugars | 0 g |
| Fat | 61.4 g |
| of which saturates | 13.9 g |
| Fibre | 1.4 g |
| Salt | 1.08 g |
Protein per 100 kcal
5.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
