Chicken caesar salad finger food on baby lettuce

45 MIN



  • 16 baby lettuce leaves
  • 200g chicken breast
  • 80g smoked bacon cut into thin slices
  • 80g stale bread (better if frozen)
  • 10g extra-virgin olive oil
  • 1 pinch of oregano
  • 2 egg yolks
  • 40g grated Parmesan cheese
  • 2 anchovies in oil
  • 10g apple cider vinegar
  • 70g seed oil
  • 1 teaspoon of whole grain mustard
  • Salt and black pepper to taste


Start by preparing the sauce. Put the egg yolks in the bowl of a food processor and add the cider vinegar, whole grain mustard, salt and pepper. Begin to blend and then slowly add the seed oil. When the sauce has reached a thick, creamy consistency, add the anchovies, previously drained of their preserving oil, and the grated Parmesan cheese. Blend again and place the sauce in a bowl.

In a pan heat the oil, then add the sliced bacon and fry lightly for 2-3 minutes until crunchy. Remove from the heat and place to dry on a plate covered with absorbent kitchen paper.

Now cut the chicken into strips and, without adding any more oil, put them into the same pan (where the bacon was fried). Brown for a few minutes, then remove from the pan and set aside in a bowl. Cut the bread into cubes (frozen bread is easier to cut).and put into the same pan with a drizzle of oil. Season with salt, pepper and dried oregano and brown until crunchy. Remove from the heat and set aside in a bowl. Now create your finger foods by selecting the 16 of the largest baby lettuce leaves to use as a boat.

Fill each leave with a generous quantity of sauce, a few strips of chicken and a few cubes of browned bread.

Lastly add the crunchy bacon and a final drizzle of sauce. Continue until all the ingredients are finished and arrange on a serving dish.