IDDSI Level 5 Recipe – Classic Chicken Caesar Salad
In need of a light and delicious dysphagia snack?
Spring is on its way! As the sun is shining in through our kitchen window we have a wonderfully light dish for you to enjoy. This easy to make classic Chicken Caesar Salad is perfect for lunch or as a dysphagia snack!
Our recipe uses succulent chicken thighs, cooked slowly to develop the tenderness and help create a delicious chicken stock. This is combined with the classic dressing of Parmesan, anchovies and garlic that works so well with chicken. This is then served with our fresh and zingy salad recipe to contrast the richness and lighten the dish.
Try this recipe and then use it as the basis for any salad that can be served as a dysphagia snack – Try Prawn Cocktail or Tuna Nicoise.
We’d recommend a delicious lime and mint cooler to serve with this. Or some chilled Prosecco, maybe, if you’re in the mood!
Perfect for all the IDDSI Levels for food
With some simple changes and slight alterations this recipe can be served at all the IDDSI Levels for food. For more information on how to create foods suitable for the IDDSI Framework you can click HERE to watch our cookery demo making dishes to all the levels.
IDDSI is the International Dysphagia Diet Standardisation Initiative and has been developed to improve the safety of people with dysphagia around the world. For mor information on IDDSI click HERE.
400g Skinless Chicken Thigh Fillets
Oil for frying
1 Head of Garlic
2 Sprigs Thyme
600 ml Water
75 g Parmesan or similar Italian hard cheese
200 g Mayonnaise
20 g Anchovies
1 Garlic Cloves
The juice of a Lemon
1/2 Cucumber (roughly chopped)
1/4 Iceberg Lettuce
The juice of a Lemon
1 1/2 Avocados chopped to 4mm to combine with the Salad puree
- Preheat the oven to 160C
- Heat the oil in a heavy based casserole until very hot.
- Season the chicken and brown all over in the hot oil.
- Slice the garlic head horizontally through the head and fry the exposed cloves in the pan.
- Add the thyme and cover the chicken with the water.
- Put the lid on the casserole and place in the oven for a couple of hours until the chicken is very tender and the stock is rich.
- Chop the chicken to 4mm pieces suitable for IDDSI Level 5.
- Reserve the stock for the dressing.
- Blend the cheese until you achieve a fine crumb.
- Add all of the remaining ingredients and blend until smooth.
- Combine the chopped chicken with the sauce to the ratio of 60:40 chicken:dressing.
- Check the consistency using the IDDSI testing methods.
- Use the chicken stock to let the sauce down if needed.
- Check the Seasoning.
- Blend all the ingredients together until a fine puree is achieved.
- Use a small amount of food thickener to prevent any fluid from leeching out.
- Combine the chopped avocado to the salad puree.
- Taste and season if needed.
- Check the texture with the IDDSI testing methods.
In the picture we have served this with a crouton puree and a tomato and balsamic puree.