Easy Mexican Chicken Ceaser Salad

Mexican Chicken Caesar Salad 

Yes, believe it or not, this very Italian sounding salad originates in Mexico.  Dating back to the 1920s the original recipe is rather unhealthy for a salad, but I have made a few changes which allow you to enjoy the Caesar Salad with a little less guilt.


1 large romaine lettuce (cos or iceberg lettuce work well too)

2-3 slices of bread

2 cooked chicken breasts

8 anchovy fillets

2 tomatoes

2 hardboiled eggs

Large handful of parmesan shavings

Drizzle of olive oil


 120ml (1/2cup) natural yoghurt

2 anchovy fillets

Juice of one lemon

1 tbsp. finely grated parmesan

1 tbsp. (15ml) Worcester sauce


  • Preheat oven to 220⁰C/430⁰F
  • Cut bread into large cubes, place on a baking tray and drizzle with olive oil.
  • Bake in the oven for 8 minutes or until lightly browned and crispy.
  • Clean lettuce and cut into large chunks and place on serving plates.
  • Slice chicken breasts and place over lettuce with toasted bread cubes and anchovies.
  • Cut tomatoes and eggs into quarters and arrange on salad.
  • Place all the dressing ingredients into a small blender and pulse a few times until smooth.
  • Drizzle dressing over the salad and sprinkle over the parmesan shavings.
  • Serve with a generous amount of freshly ground black pepper.

You can find this recipe in our new book Around The World in 50 Salads available on Amazon.


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