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By Mr Smokey     |
Feb 02, 2021
Texas Ranch Chicken Caesar Salad

The Caesar salad is a tasty, quick and easy lunch and our version certainly doesn’t disappoint. Our Texas Ranch BBQ Rub is ideal for chicken and packs a herby flavour punch. Almost all of our rubs work great dusted over a bashed out chicken breast and pan fried in a little oil. Chicken cooked this way can be the base to endless dishes. Chop up the chicken and add to pasta, salads, stir fries or simply leave whole and put in a brioche bun with cheese, bacon and BBQ sauce for a delicious chicken burger. Ok so back to the Texas Ranch Chicken Caesar Salad.

  • 2 chicken breast
  • Texas Ranch BBQ Rub (5-10g per breast)
  • Iceberg lettuce (Romaine lettuce is also good)
  • Tomatoes
  • Spring onion
  • Tin of Anchovy
  • Sour Cream
  • Mayonnaise
  • Ciabatta (for croutons)
  • Garlic
  • Olive oil
  • Lemon
  • Parmesan shavings

Serves 2

  • Take the chicken breasts and place some cling film over the top. Take a rolling pin and bash them out slightly.
  • Dust each side of the chicken breast with a teaspoon of Texas Ranch BBQ Rub and let the rub settle in a little. About 5-10g per breast. Don’t be shy!
  • Chop the tomatoes, spring onion and arrange with the lettuce on a plate with the anchovies dotted around.
  • Meanwhile heat a pan with a little oil and fry the chicken on each side until cooked.
  • Slice some ciabatta into chunks to make the croutons. Toss in a little oil in a hot pan and sprinkle over some salt, pepper and crush over some garlic. Cook till crispy. They’re like mini garlic breads!
  • To make the dressing, squeeze the juice from half a lemon and mix with a drizzle of olive oil and a tablespoon of sour cream and a tablespoon of mayo. Add in a teaspoon of Texas Ranch BBQ Rub and mix well.
  • Slice the chicken and scatter over the salad with the crispy croutons. Drizzle over plenty of the dressing and finish with a few shavings of Parmesan cheese.

Here’s a variation from the recipe above. This time the chicken was left whole and had been pan fried with our Lemon Chilli and Garlic Rub. The salad had a few olives thrown in and the dressing was made using St Agur blue cheese. Some crispy bits of pancetta were scattered over the salad and makes a great alternative if anchovy aren’t your thing.

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