Chicken Caesar salad
See this recipe step by step

Chicken Caesar salad

Four easy steps to main-meal salad perfection

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 25 mins

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tear the bread into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil. Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.
  2. Rub chicken breasts with remaining oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it's hot enough) and leave for 4 mins. Turn the chicken, then cook for 4 mins more. Check if it's cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
  3. Bash the garlic with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash the anchovies with a fork against the side of a small bowl. Grate a handful of cheese and mix with the rest of the dressing ingredients. Season to taste. It should be the consistency of yogurt - if yours is thicker, stir in a few tsps water to thin it.
  4. Shave the cheese with a peeler. Tear lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons. Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the Parmesan on top and serve straight away.
Try

Making it with bacon, advocado or tuna

Grill or fry 6 rashers bacon until very crisp and leave to cool. Break into bite-size pieces, then toss through the salad along with the chicken. Or halve an avocado, peel, then remove the stone and thickly slice the flesh. Toss with a little lemon juice (this stops it discolouring) and add to the salad just before dressing. Or drain 2 x 185g tins tuna well and flake the fish over the dressed salad.

Recipe from Good Food magazine, June 2006.

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Latest comments and suggestions

Results 1-20

  • Binder photo Caroline

    04 November 2007

    Caroline rated and commented on this recipe

    5 stars

    I cut down on the amount of parmesan so that the dressing didn't taste so strong and i didn't use the parmesan shavings on the top and the kids loved it.

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  • Binder photo split58

    18 January 2008

    split58 rated and commented on this recipe

    5 stars

    This is absolutely yummy! I have it made loads of times but I also add avocado and spring onions to up the veg content.

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  • Binder photo MimiFound

    24 February 2008

    MimiFound rated and commented on this recipe

    5 stars

    This is my favourite recipe!

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  • Binder photo Trisha

    28 February 2008

    Trisha rated and commented on this recipe

    5 stars

    This is so yummy - even on a cold February evening! I put the chicken in at the last minute so it was still warm and then drizzled the dressing over - and added the avocado too! Lush!

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  • Binder photo SJ

    11 March 2008

    SJ commented on this recipe

    A hugely popular dish in our house and have passed on the recipe a number of times! The addition of avocado definitely makes it rather special and indulgent - perfect.

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  • Binder photo Sizzling Siren

    28 April 2008

    Sizzling Siren rated and commented on this recipe

    5 stars

    I've just this minute finishing licking my lips - an absolutely mouth tingling and easy recipe. The garlic, anchovies and parmesan combined tastes divine and gives the salad that kick plus the chunky croutons are fantastic. It's the first time I've made this type of salad (normally I'd buy it) and after today's attempt, I will never ever buy ready-made from the supermarket. So easy-peasy and a great dish to serve at a party.

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  • Binder photo mikebee76

    29 April 2008

    mikebee76 rated and commented on this recipe

    5 stars

    I left out the anchioves, but put in some streaky bacon. Good recipe

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  • Binder photo LYNN

    24 June 2008

    LYNN commented on this recipe

    This got thumbs up from my family of teens :-) we had for mid week supper and was absolutely delicious... I used white balsamic instead of wine vinegar -yum !

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  • Binder photo di

    31 August 2008

    di commented on this recipe

    Made this a few times and it is very yummmy! I love caesar salad and this does the trick. I often make it without the chicken as a side dish for BBQs

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  • Binder photo Cookery Book

    10 September 2008

    Cookery Book rated and commented on this recipe

    5 stars

    I'm never going to buy a bottle of readymade Caesar dressing ever again! Who'd have thought it would be so easy. Wonderful salad - great with avocado and I reckon bacon as well... there's my excuse to make this one again...

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  • Binder photo Carol

    04 October 2008

    Carol rated and commented on this recipe

    5 stars

    We love this recipe, my husband requests it regularly it is one of his favourites. The dressing is so easy to make and the whole meal tastes divine.

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  • Binder photo Nicola

    23 October 2008

    Nicola rated and commented on this recipe

    4 stars

    it is definitely worth making this dressing instead of using a shop bought one, tastes great

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  • Binder photo kate

    06 February 2009

    kate rated and commented on this recipe

    5 stars

    I just love this recipe. I like anchovies and the saltiness adds to the flavours. I do grill a couple of rashers of bacon until crispy and sprinkle the bits over with the parmesan shavings. It is a meal I do quite often - winter or summer.

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  • Binder photo Ben

    12 February 2009

    Ben rated and commented on this recipe

    4 stars

    Great sauce, makes a really refreshing meal

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  • Binder photo Jilly

    05 May 2009

    Jilly rated and commented on this recipe

    5 stars

    Had this many a time in pubs etc and loved it, but wanted to start cooking lighter food for spring (not counting the calories in the dressing.....!). This was absolutely perfect, giving us the change we needed. Normally I put extra garlic in everything but to be honest the only thing I would change is to use only half a clove of garlic as it seemed to be present most of the evening - if you know what I mean! Please try it........ :-)

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  • Binder photo Mikey242

    14 July 2009

    Mikey242 rated and commented on this recipe

    5 stars

    Fantastic recipe. Very nice as a starter or even a main. Will soon try it with avocado as many have suggested.

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  • Binder photo Cailinglas

    25 July 2009

    Cailinglas rated and commented on this recipe

    5 stars

    yummy dressing!

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  • Binder photo loveating

    03 September 2009

    loveating rated and commented on this recipe

    5 stars

    Loved this! The sauce is simply delicious: strong and tasty. Have made this several times to rave reviews.

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  • Binder photo wtfcoriander

    07 September 2009

    wtfcoriander rated and commented on this recipe

    5 stars

    This dish was awesome! Extremely easy to make. I was a little dubious about the dressing but it turned out amazing with the salad. Definitely will make it again.

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  • Binder photo Roebuck

    18 April 2010

    Roebuck rated and commented on this recipe

    5 stars

    Fantastic recipe, simple and tasty. I added pancetta and avocado which I would highly recommend.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 25 mins

Ingredients

  • 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
  • 3 tbsp olive oil
  • 2 skinless, boneless chicken breasts
  • 1 large cos or romaine lettuce , leaves separated

FOR THE DRESSING

  • 1 garlic clove
  • 2 anchovies from a tin
  • medium block Parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar
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