Food & Drinks

Chicken & cos Caesar salad

Bored of iceberg lettuce? Need a lighter version of the Caesar Salad.

Serves: 4

Prep: 20 mins + Marinating

Cook: 20 mins

Switch out your boring iceberg lettuce for some cos lettuce in your next Caesar Salad.

Iceberg lettuce sometimes feels too hard for a Caesar salad, but this chicken and cos lettuce version is the perfect lighter option.


  • 2 chicken breast fillets, halved

  • 1 1/3 cups buttermilk

  • 1 ½ cups panko crumbs

  • ½ cup grated parmesan

  • ¼ cup olive oil

  • 4 rashers streaky bacon, roughly chopped

  • 2 baby cos, leaves separated

  • 1 bunch broccolini, blanched

  • 4 slices sourdough bread

  • 4 eggs, soft boiled, halved

  • shaved parmesan, to serve


  • 1/3 cup buttermilk

  • ¼ cup mayonnaise

  • ¼ cup grated parmesan

  • 1 lemon, juice

  • 3 anchovies, chopped

  • 2 cloves garlic, crushed

How to make Chicken & cos Caesar salad

  1. Place chicken in a shallow dish. Season. Pour over buttermilk. Chill, covered, 15 mins.

  2. Drain chicken and coat in combined crumbs and parmesan, pressing firmly. Chill.

  3. In a large frying pan, heat 1 tbsp oil on high. Cook bacon 5-6 mins until crisp. Drain. In same pan, heat another 1 tbsp oil. Cook chicken 4-5 mins each side until cooked

through. Drain on paper towel and slice.

  1. For the dressing in a jug, whisk all ingredients together.

  2. Reserve smaller lettuce leaves and chop the rest. Combine in a large bowl with bacon and broccolini. Toss with dressing.

  3. Brush bread with remaining oil. Chargrill 1-2 mins each side. Halve diagonally.

  4. Arrange reserved leaves and toast around serving platter. Pile salad in centre, top with chicken, eggs and parmesan.

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