Chicken & Pea Caesar with Tarragon Dressing

A lighter take on a classic Caesar salad featuring sweet peas, crunchy ciabatta croutons, shredded rotisserie chicken, and a creamy tarragon dressing made with cottage cheese.

By @susieflory

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.5 ciabatta loaf
• 2 tbsp olive oil
• 0 flaky salt
• 300 g frozen peas
• 100 g cottage cheese
• 0 tarragon leaves
• 1 small garlic clove
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 to 3 anchovy fillets
• 1 tbsp white balsamic vinegar
• 30 g parmesan
• 2 tbsp olive oil
• 0 black pepper
• 0 water
• 0 white balsamic vinegar
• 0 salt
• 0 mayonnaise
• 0 yoghurt
• 0 cold water
• 2 little gems
• 0 shredded rotisserie chicken
• 0 croutons
• 0 tarragon dressing
• 0 parmesan
• 0 black pepper

Instructions

1. Preheat the oven to 200°C (180°C fan).
2. Toss the torn ciabatta with the olive oil and flaky salt, then bake for 10–12 minutes until golden and crunchy.
3. Pour boiling water over the frozen peas, leave for 2 minutes, then drain and cool under cold water.
4. Blitz all the dressing ingredients until completely smooth, adding a splash of water to loosen if needed.
5. Taste the dressing, and add more white balsamic or salt if it needs it.
6. If the dressing splits, transfer to a bowl and add a dollop of mayo, yoghurt, and a splash of cold water to emulsify.
7. Pile the little gem, peas, chicken, and croutons into a big bowl.
8. Pour over the dressing and toss the salad.
9. Finish with loads more parmesan and black pepper.