A lighter, flavour-packed twist on the classic Caesar salad, featuring a creamy chipotle dressing and crispy croutons for a satisfying and healthy meal.
shredded
halved
diced
full-fat or 0%
fillets
grated
juiced
large head, roughly chopped
slices
cut into cubes
diced
heaped
splashes
Preheat your oven or air fryer to 180°C. Toss the sourdough bread cubes with olive oil, garlic granules, salt, and pepper. Bake for 8–10 minutes until golden and crisp.
While the croutons are baking, crisp the Parma ham in the air fryer or a frying pan until brittle. Once cooled, break into shards.
In a food processor or blender, combine the Greek yoghurt, anchovy fillets, chipotle paste, chilli flakes, garlic granules, grated Parmesan, lemon juice, and Worcestershire sauce. Blend until smooth, adjusting seasoning to taste.
Roughly chop the romaine lettuce. In a large mixing bowl, combine the chopped lettuce, shredded chicken breast, halved cherry tomatoes, diced avocado, diced jalapeños, Parma ham shards, and prepared croutons.
Drizzle the chipotle dressing over the salad ingredients. Toss gently to ensure everything is evenly coated.
Serve immediately, garnished with extra grated Parmesan cheese and chives if desired.
For an extra kick, add a pinch more chilli flakes or a touch more chipotle paste to the dressing.
Ensure your croutons are fully cooled before adding them to the salad to prevent them from becoming soggy.