Chicken Caesar salad

Chicken Caesar salad

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(56 ratings)

Takes 25 mins

Easy

Serves 4
Four easy steps to main-meal salad perfection

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 medium ciabatta loaf (or 4 thick slices crusty white bread)
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 skinless, boneless chicken breast
  • 1 large cos or romaine lettuce, leaves separated

For the dressing

  • 1 garlic clove
  • 2 anchovy from a tin
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • medium block Parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar

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.

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Comments (63)

alfawife's picture

Great dressing. Made it with Lighter than Light mayo and still delicious and nearly guilt free! Also added a few blanched french beans and baby spinach to the salad so pretty healthy too. Really excellent.

ajsk8ter's picture
5

The best salad I've eve had. i didn't use to like salads but this has changed my opinion.

extrapickles's picture
5

Fab recipe!

I omitted the bread/croutons and added some hard-boiled eggs (1 per person), and an avocado. Easy Peasy.

lovetocook-0's picture
3

lovely . only gave 3 stars because i changed the dressing to make it healthier. 3tbsp white wine vinegar . 2 tbsp parmesan . 1/2 tbsp oil . 2 tbsp lemon juice . 1 garlic . 3 anchovies . lush! fab recipe otherwise

raelyn's picture
5

I am very pleased with this easy demo of how to begin and cook easy way.

raelyn's picture
5

I am very pleased with this easy demo of how to begin and cook easy way.

potteringdougal2005's picture
5

OMG! Made enough for 2 portions/meals/days: yeah, right!! Scoffed the lot... As I'm trying to loose weight I did not add the bread, reduced the amount of mayo to 1,5 tbsp, added tomatoes, more garlic and loads of romaine and tossed it all to let it disperse and sink into the veg, in advance of adding the chicken breast. FA-BU-LOUS. Making my mouth water as I'm typing this and still 3 hours to lunch.
Adieu boring salads, bonjour Cesar salad!

potteringdougal2005's picture
5

OMG! Made enough for 2 portions/meals/days: yeah, right!! Scoffed the lot... As I'm trying to loose weight I did not add the bread, reduced the amount of mayo to 1,5 tbsp, added tomatoes, more garlic and loads of romaine and tossed it all to let it disperse and sink into the veg, in advance of adding the chicken breast. FA-BU-LOUS. Making my mouth water as I'm typing this and still 3 hours to lunch.
Adieu boring salads, bonjour Cesar salad!

kyra9682's picture
5

Yummy!!! Delicious as salad and great wrap filling for next-day luchbox too :)

mvbaboo's picture
5

Simple but very tasty and easy to make especially with left-over chicken roast.

mariaeknowles's picture
5

Delicious and very easy. Good, clear instructions. Will definitely be making this again!

tamora's picture
5

Delicious and very easy to make. Tasted as good as any I've had in restaurants. Also experimented by doing bacon (instead of chicken) in the microwave. Was pleasantly surprised by how crispy it turned out and it was a lot less messy than grilling or frying.

lauraland's picture
5

The dressing that goes with this salad is divine. I toss my leaves in it rather than just drizzle it on the top, and I usually make double quantity which means I have a bit left over at the end, rather too much than too little :)

foodie64mum's picture
5

Fantastic salad! For 3 people I used one chicken breast and 6 rashers of smoked streaky bacon, which was perfect. Wholemeal bread made lovely croutons. Much as I love garlic, I'll reduce it to half a clove in the dressing next time as it's so pungent raw.

moshbom24's picture

soooooooooo
good

louiseabrantes's picture
3

Nice enough but I don't think I'll make it again. The sauce wasn't really for me, a bit to salty and mayonnaisey for my taste

natty7's picture
4

This is a great recipe, the second time I made it I used less mayo and the much better suited my taste.

dhoohar's picture
5

This recipe is so easy to make there's no reason for anyone to buy a ready-made version from the supermarket. It tastes great too.

rachelmurphy's picture
5

This recipe is great - the dressing tasted really nice. On Sundays we often have a roast chicken, so instead of heating up chicken breasts from scratch, I just used the leftover chicken to make this salad the following day (just served it cold) and it still tasted good. So, it will become a Monday lunch favourite I think! If you wanted to make this into a super-quick lunch (10 minutes instead of 20), then as well as using leftover chicken you could buy the ready made croutons (I tried it with black pepper croutons and it worked well).

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