chicken caesar parmesan baskets




Prep Time


Cook Time

A beautiful way to present a lovely entrée with very little effort.



For the caesar salad

  • 1 rasher bacon – diced
  • 1 rasher bacon – diced
  • 2½ cups shredded cos lettuce
  • 1 cup diced cooked chicken
  • ½ slice bread – diced
  • Fresh herbs, to garnish (optional)

For the parmesan baskets

  • 1⅓ cups grated parmesan

For the caesar mayo

  • 1 cup mayonnaise
  • ½ cup grated parmesan
  • 2 anchovies
  • 1 clove garlic – crushed
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • Salt and ground black pepper, to taste
  • A little milk, if needed


For the chicken caesar parmesan baskets

  • To make the Parmesan Baskets, preheat the oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper. Place a Texas muffin tray or 2 similar shape bowls upside down to use for shaping the baskets.
  • Place ⅓ cup parmesan on each prepared tray and spread out to make a circle (only cook 2 at a time as they require attention to shape after they are cooked).
  • Bake for 12–15 minutes. Remove from the oven and leave to cool for 1 minute, then drape each parmesan circle over the base of a muffin cup or bowl to make a basket shape. Leave to harden while you repeat using the remaining parmesan.
  • To make the Caesar Mayo, blitz all the ingredients in a blender until smooth. If it seems too thick, thin with a little milk. Set aside.
  • To make the salad, fry the bacon in a little oil. Transfer to a large bowl, add the lettuce, chicken and Caesar Mayo and toss to combine.
  • To make the croutons, add the bread cubes to the pan you cooked the bacon in and fry until golden, adding a little extra oil if required.
  • To serve, divide the salad between the Parmesan Baskets and top with croutons. Garnish with herbs, if desired.