Chicken Caesar Salad

Caesar close up

So when I first started this blog, the idea was to share recipe suggestions for pregnancy, but the last few weeks haven’t gone as planned with my miscarriage and all so I never managed to get any up.

Anyway this recipe should suit you whether you’re pregnant or ttc!

I looooove Caesar salads, but I’m really not a fan of store-bought dressings so I’ve made my own here. Lettuce is already a source of folate (AKA folic acid though I think slightly different somehow), but I’ve added spinach leaves here as they’re an even better source.

Whilst anchovies might not be top of everyone’s list, they’re full of Omega-3 fatty acids, which they say you should eat in your first trimester so I would say keep them in. If you don’t like the whole ones on top you can take those out but leave the mashed up ones in the dressing – they really do make it much tastier.

I was pregnant when I made this so I boiled my egg for a bit longer than I usually would, but if you’re not preggers then go ahead and enjoy a slightly softer egg! 6-7 minutes should be about right.

Serves 2



  • 1 small butterhead lettuce, roughly chopped
  • 1 large handful of baby spinach
  • 1 spring onion, half roughly chopped and half finely diced
  • Squeeze of lemon juice
  • 1 chicken breast
  • 1 litre chicken stock
  • 8-10 black peppercorns
  • 1 bay leaf
  • 1 small sprig fresh rosemary
  • 2 medium sized free range eggs
  • 2 rashers of bacon
  • 4 anchovy fillets
  • 1 tbs olive oil


  • 2 anchovy fillets
  • 1 garlic clove, grated
  • 3 tbs Greek yoghurt
  • Squeeze of lemon juice
  • 25g Pecorino cheese grated (or Parmesan / Grana Padano)
  • Salt and pepper


  • Half a ciabatta loaf cut in half and roughly cut into 2 inch cubes
  • 1 small sprig fresh rosemary
  • 1 garlic clove, crushed
  • Pinch sea salt crystals
  • 3tbs olive oil


Bring the chicken stock to the boil and add the bay leaf, peppercorns, half the spring onion (roughly chopped) and fresh rosemary. Poach the chicken breast in the stock for 15-20 minutes, then leave to cool and shred.

Put the eggs on to boil. If you’re pregnant you should have it hard boiled – at least 8 minutes – but if you’re not then you can have a slightly softer egg with about 6-7 minutes boiling. Immerse the eggs in ice cold water immediately and leave to cool.

Put the finely chopped spring onion into a small bowl and add a squeeze of lemon juice to take the edge off the raw onion and leave to sit until the end.

Spring onions

Heat the oil and fry the bacon for 5 minutes, or until crispy. Leave to cool in between two sheets of kitchen roll to absorb the excess oil, then slice thinly.

While the chicken is poaching, prepare the salad dressing. Put the two anchovy fillets and grated garlic in to a pestle and mortar and pound to a paste.


Then mix with the Greek yoghurt, lemon juice, Pecorino cheese and season to taste. Keep in the fridge until you’re ready to use it.

Peel and quarter the hard boiled eggs once cooled.

To make the croutons, pour the olive oil in to a medium sized bowl and add the garlic, rosemary and sea salt. Toss the bread in the oil mix, making sure it’s evenly coated then lay out on a baking tray and put in a hot oven for 5 minutes (watch them to make sure they don’t burn).


Mix the lettuce, spinach and finely chopped spring onion in a large bowl and toss with 2/3 of the Caesar dressing. Lay the shredded chicken, eggs, bacon and whole anchovy fillets on top and dot with the left over dressing. Sprinkle the croutons over and serve.

Caesar bowl


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