Japanese Chicken Caesar
A Tokyo salad bar classic, grilled chicken breast over crisp cos lettuce with a miso and anchovy Caesar dressing, parmesan crisp, and panko croutons.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Separate cos lettuce leaves and wash. Grate 1 garlic clove. Mince 3 anchovy fillets. Mix white miso, anchovies, garlic, 2 tbsp lemon juice, 3 tbsp kewpie mayo, 30g parmesan, and 0.5 tsp black pepper until smooth; thin with 1–2 tbsp cold water if needed. Brush chicken with 1 tbsp soy sauce and 1 tbsp sake.
Bake
Spread small mounds of 20g grated parmesan on a lined tray. Bake at 180°C for 5–6 minutes until golden and lacy. Remove and cool until crisp.
Toast
Toss 40g panko with 1 tbsp vegetable oil in a frying pan over medium heat. Toast 3–4 minutes, stirring constantly, until deep golden. Transfer to a tray to cool.
Grill
Heat 1 tbsp vegetable oil in a grill pan over medium-high heat. Grill marinated chicken 5–6 minutes per side until cooked through to 74°C internal temperature. Rest 3 minutes, then slice diagonally.
Build
Toss lettuce leaves with miso Caesar dressing until evenly coated. Divide between two plates.
Plate
Top each plate with sliced chicken, panko croutons, and parmesan crisps. Serve immediately.
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