Chicken Ceasar Satay Chopped Salad

Name: Chicken Ceasar Satay Chopped Salad
Prep time: PT10 MINS
Cook time: PT25 MINS
Yield: 4
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Easy Feed A Crowd Sage & Onion Savoury Summer

All hail Caesar! Chicken Caesar Salad with peanut butter may not be a traditional combo, but then neither is Sage & Onion Stuffing Peanut Butter - and guess what? The unconventional works! Move aside, tradition. The Butter Bike take on a Caesar salad is a winning one. Sage & Onion Stuffing Peanut Butter gives it a roast dinner-style twist, while the lemon and Parmesan bring those classic Caesar flavours back into the mix. The result is a banging Caesar-satay fusion: creamy, salty, nutty and tangy, with plenty of crunch and flavour in every bite. It's bold, it's unexpected, and it's exactly the kind of thing we're here for.

Prep 10 mins

Cook 25 mins

Serves 4

Equipment Needed

Chopping board, sharp knife, measuring jug, 2 spoons, salad bowl

Ingredients

For the salad:

2 chicken breasts (grilled or pan-fried)
1 large romaine lettuce heart
cherry tomatoes
Parmesan shavings

For the dressing:

5 tbsps Sage & Onion Stuffing Peanut Butter
3 tbsps full fat Greek yoghurt
1 tsp Worcester sauce
Juice ½ lemon
50 - 100ml warm water

For the croutons:

1 sourdough tiger bread roll or a couple of slices of sourdough
Olive oil
Salt & pepper

Method

1.) Start by seasoning the chicken with a little olive oil, salt and pepper. Grill at 200°C for around 25 minutes, or pan-fry for 5-6 minutes on each side until cooked through and golden.

2.) Next, make the croutons. Cut the bread into bite sized cubes, toss with a little olive oil, salt and pepper, then bake at 200°C for 8-12 minutes until golden, crisp and crunchy. Set aside to cool slightly while you prepare the rest of the salad.

3.) Now it's time to get chopping! Roughly chop the romaine lettuce, then add the cherry tomatoes and chop everything together. Once the chicken has cooled a little, add it to the board and give it a good chop too. Transfer everything to a large salad bowl.

4.) To make the dressing, whisk the Sage & Onion Stuffing Peanut Butter and Greek yoghurt together until smooth. Add the Worcestershire sauce and lemon juice, then whisk again. Gradually add a splash of water at a time until the dressing is creamy, smooth and pourable. Season with salt and pepper if desired, then pour generously over the salad and toss well so every bite is coated in that delicious dressing.

5.) Divide between bowls or plates, then finish with the crunchy croutons and plenty of Parmesan shavings. Dig in and enjoy!

Recipe Notes

We used a sourdough tiger bread roll because it makes wonderfully crunchy croutons that still have a little softness and chew. They're crisp and full of texture without being so hard that they threaten the roof of your mouth! Of course, any thick sliced bread will work just as well, so use whatever takes your fancy.