• Chicken breast, boneless, skinless 1.0 kg
  • Corn oil 30.0 ml


  • Water for lime seasoning 30.0 ml
  • Garlic cloves, minced 20.0 g
  • Anchovy Filet
  • Colman's Dijon Mustard (2x2.25kg) 40.0 g
  • Cheese, parmesan, grated 80.0 g
  • Worcestershire Sauce 10.0 ml
  • Black pepper, crushed 5.0 g
  • Salt 3.0 g


  • Cos lettuce 700.0 g
  • Croutons 250.0 g


  • Parmesan cheese, shavings 200.0 g
  1. Chicken:

    • Marinate the sliced chicken breast with oil and Knorr Chicken Stock Powder. This can be done a maximum of 2 days before the time.
    • Grill on each side over high heat in a pan or charcoal grill for 2 minutes each side and finish off in the oven for an extra 5 minutes, this will retain the moisture.
  2. Dressing:

    • Chop anchovies very fine and combine with garlic, Knorr Lime Seasoning Powder, salt, pepper, Worcestershire sauce, finely grated parmesan cheese and Hellmann’s Real Mayonnaise.
  3. Salad:

    • In a large mixing bowl toss together salad leaves, croutons and grilled chicken while drizzling with Caesar dressing. All ingredients need to be well covered with dressing before serving as soon as possible.
  4. Garnish:

    • Prepare the parmesan shavings by using a potato peeler and add a few shavings after dressing the salad.
  5. Presentation:

    • Remember to shake the dressing before dressing the salad.