Chicken & Rocket Caesar-Style Salad
Igor Gjozinski
Sep 15, 2025
Updated on
Sep 16, 2025
Public
Classification
Category:
Main Dish
Cuisine:
Mediterranean
Difficulty:
Medium
Servings:
3
Total Weight:
889g
Time Breakdown
Preparation
30m
Cooking
10m
Total Time
40m
Nutrition
285
Calories
27.3 g
Protein
17.3 g
Carbs
12 g
Fat
Sugar:
4.5 g
Fiber:
2.4 g
Saturated Fat:
5.7 g
Unsaturated Fat:
0.2 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
21.2 mg
Calcium:
83.9 mg
Iron:
0.8mg
Potassium:
297mg
Salt:
0.3g
Ingredients
Chicken breast
300
Gram
297.0
54.0g
6.0g
6.0g
Lettuce
200
Gram
28.0
1.8g
5.9g
0.0g
Rocket ( arugula)
150
Gram
37.5
3.9g
5.6g
1.1g
Bread crutons
40
Gram
180.0
3.8g
27.2g
6.0g
Greek yogurt
150
Gram
193.5
8.3g
5.3g
15.0g
Mustard Dion
6
Gram
4.0
0.2g
0.5g
0.2g
Fresh lemon juice
10
Gram
1.2
0.0g
0.4g
0.0g
Anchovies
5
Gram
10.5
1.5g
0.0g
0.5g
Garlic
3
Gram
4.5
0.2g
1.0g
0.0g
Parmesan cheese
25
Gram
99.5
8.3g
0.0g
7.3g
Cooking Instructions
1. Prepare the Dressing
In a small bowl whisk together Greek yogurt, Dijon mustard, lemon juice, minced garlic, and chopped anchovies until smooth.
Season with salt and pepper to taste. Chill until ready to use.
2. Cook the Chicken (if not pre-roasted)
Season the chicken breast lightly with salt and pepper.
Sear or roast until fully cooked (internal temp 74 °C / 165 °F), then slice thinly.
3. Assemble the Greens
Rinse and dry the lettuce and rocket.
Tear or chop the lettuce into bite-sized pieces.
4. Combine
In a large salad bowl, toss lettuce and rocket with half of the dressing.
Add sliced chicken and bread croutons.
Drizzle with the remaining dressing and gently toss again for even coating.
5. Serve
Divide among plates.
Optional: finish with a grind of black pepper or a sprinkle of parmesan
Chicken & Rocket Caesar-Style Salad
Created on September 15, 2025
Total Time:
40m
Servings: 3
Difficulty: Medium
Category: Main Dish
Cuisine: Mediterranean
Nutrition Facts (per serving)
| Calories: 285 | Protein: 27.3g | Carbs: 17.3g | Fat: 12g |
Ingredients
- 300 Gram Chicken breast (Roasted)
- 200 Gram Lettuce
- 150 Gram Rocket ( arugula)
- 40 Gram Bread crutons
- 150 Gram Greek yogurt
- 6 Gram Mustard Dion
- 10 Gram Fresh lemon juice
- 5 Gram Anchovies
- 3 Gram Garlic
- 25 Gram Parmesan cheese
Instructions
1. Prepare the Dressing
In a small bowl whisk together Greek yogurt, Dijon mustard, lemon juice, minced garlic, and chopped anchovies until smooth.
Season with salt and pepper to taste. Chill until ready to use.
2. Cook the Chicken (if not pre-roasted)
Season the chicken breast lightly with salt and pepper.
Sear or roast until fully cooked (internal temp 74 °C / 165 °F), then slice thinly.
3. Assemble the Greens
Rinse and dry the lettuce and rocket.
Tear or chop the lettuce into bite-sized pieces.
4. Combine
In a large salad bowl, toss lettuce and rocket with half of the dressing.
Add sliced chicken and bread croutons.
Drizzle with the remaining dressing and gently toss again for even coating.
5. Serve
Divide among plates.
Optional: finish with a grind of black pepper or a sprinkle of parmesan