Quick and easy chicken caesar

You can't go wrong with a classic caesar salad. Served with chicken, this easy dish is a winner.





  • 1 Coles Bakery Stone Baked by Laurent Mini White Pane Di Casa, sliced*
  • 500g Coles RSPCA Approved Australian Chicken Breast Fillets
  • 4 Coles Australian Free Range Eggs
  • 265g pkt Coles Kitchen Caesar Salad Kit
  • 200g pkt Perino tomatoes, halved



Heat a chargrill on medium. Spray bread and chicken with olive oil spray and season. Cook bread on grill for 1 min each side or until toasted. Transfer to a plate. Cook chicken for 5-6 mins each side or until cooked through. Transfer to a separate plate. Cover to keep warm.


Meanwhile, cook the eggs in a small saucepan of boiling water for 6-7 mins for soft-boiled or until cooked to your liking. Drain and refresh under cold water. Peel eggs and cut in half. Prepare the salad kit in a large bowl following packet directions.


Thinly slice the chicken. Tear bread slices into small pieces. Arrange the salad mixture on a serving platter. Top with chicken, egg, tomato and bread pieces. Season with pepper.


*Selected stores only.

Dietary information

No added sugar

Nutrition Information

Per Serve

Energy: 2464kJ/589 Cals (28%)

Protein: 20g (40%)

Fat: 39g (56%)

Sat fat: 14g (58%)

Carb: 37g (12%)

Sugar: 9g (10%)

Fibre: 3g (10%)

Sodium: 1188mg (59%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.