Chicken-and-biltong Caesar salad with bokkom dressing

Prep time
Cook time

Celebrate our South African heritage with this tasty salad.


Chicken wings:
  • 45ml olive oil
  • 30ml lemon juice
  • 7.5ml lemon zest
  • 2 garlic cloves, minced
  • 5ml salt
  • pepper
  • 8 chicken wings
  • 30ml corn starch
  • ¼ cup parmesan, finely grated
  Bokkom dressing:
  • 60ml olive oil
  • 35ml lemon juice
  • 7.5ml Dijon mustard
  • 1 garlic clove, minced
  • 15ml bokkoms, chopped
  • pinch paprika
  • pinch pepper
  Salad ingredients:
  • 2 baby cos lettuce, leaves trimmed and washed
  • 2 eggs, boiled and halved
  • 4 baby cucumbers, sliced into ribbons
  • 80g biltong slices
  • parmesan shavings


Chicken wings:
  • Preheat the oven to 180°
  • Mix the olive oil, lemon juice, zest, garlic, salt and pepper. Toss the chicken wings through the mixture.
  • Spread the chicken wings out and evenly sprinkle with corn starch.
  • Toss the chicken wings in the dressing once again.
  • Lay them out on a baking tray lined with baking paper.
  • Sprinkle the cheese over the wings and bake for approximately 30 minutes, until cooked through and golden.
  Bokkom dressing:
  • Blend all the ingredients together until smooth.
  • Season to taste.
  To assemble:
  • Divide the lettuce between two bowls.
  • Place four chicken wings in each bowl.
  • Top with the boiled eggs, cucumber ribbons and croutons.
  • Drizzle with the dressing and sprinkle with the biltong slices and parmesan shavings.