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Ching's Chinese chicken caesar salad

Grilled chicken can be a bit boring so Ching's here to inject her light and healthy chicken caesar salad with some yummy Chinese flavours.

Serves 4Prep: 20 minutes, plus marinating timeCook: 15-20 minutes


Marinade:2 chicken breasts, sliced into finger strips2 cloves garlic, minced2 tbsp oyster sauce1 tbsp less salt light soy sauce1 pinch of chilli flakes1 tsp Chinese five spice

Seasoning:100g plain flour, seasoned with a pinch of sea salt flakes, ground white pepper, Chinese spice, dried chilli flakes2 eggs, lightly beaten100g panko bread crumbs or regular breadcrumbsOlive oil spray (1 calorie per spray)

Dressing:1 tbsp Dijon mustard1 tbsp less salt light soy sauceJuice of 1 lemon1 tbsp mayonnaise1 pinch of cracked black pepper3 tbsp extra virgin olive oil

Caesar Salad:Romaine lettuce leavesLarge handful baby spinach leaves (optional)

Optional to serve:Minced anchovy filletsCroutonsParmesan cheese shavingsCherry tomatoes


  • Marinade: Place the chicken in a bowl. Add the garlic, oyster sauce, soy sauce, chilli flakes and Chinese five spice. Marinate for 15-20 minutes.

  • Seasoning: Take a pinch of each of the following: sea salt flakes, ground white pepper, Chinese five spice, dried chilli flakes and mix well on a plate with the flour.

  • Place the eggs and panko breadcrumbs into separate bowls.

  • Using tongs, dip each chicken finger strip into the seasoned flour, then into the egg and then into the breadcrumbs coating it well. Repeat with all the chicken pieces placing them onto a baking tray.

  • Spray 3 sprays of the olive oil evenly across the chicken. Turn them over gently and repeat. Bake in a preheated oven at 180C/gas 4 for 15-20 minutes (depending on the size of the chicken strips) but until they are thoroughly cooked through. To test, slice one in half and they should be opaque white.

  • Dressing: Place the Dijon mustard, soy sauce, lemon juice, mayonnaise, pepper and olive oil in a screw tight jar and shake well to combine.

  • Salad: Place the romaine and spinach leaves (if using) on a plate. Remove the chicken strips from the oven, place on the romaine and spinach leaves, spooning over generous amounts of the dressing. Garnish with anchovy fillets, croutons, cherry tomatoes and Parmesan cheese shavings (if using).


For a lighter version, skip the anchovies, croutons, Parmesan cheese and mayonnaise.

Panko breadcrumbs are available from most supermarkets from the world food aisles. Make your own crisp crumbs by spreading fresh breadcrumbs on a baking tray and cooking in a low oven for a few minutes until crisp.

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Weekdays 9am