Chicken Caesar salad

Chicken Caesar salad

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(55 ratings)

Takes 25 mins


Serves 4
Four easy steps to main-meal salad perfection

Nutrition and extra info


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



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

  • 5 tbsp mayonnaise
  • 1 tbsp white wine vinegar


  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 (62)

alexmccraith's picture

Really quick and easy to make and tastes fantastic!

chrisowen1's picture

im going to try this as a school asiment so i hope everything goes well lol

Pigsly's picture

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

taliie's picture

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.

nafarros's picture

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

cailinglas's picture

yummy dressing!

mikey242's picture

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

jillyjason's picture

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........ :-)

forestnuter's picture

Great sauce, makes a really refreshing meal

realfood's picture

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.

renomate's picture

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

gallopinggoose's picture

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.

sarahcookerybook's picture

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...

djmcnae's picture

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

lot-to-lose4's picture

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 !

mikebee76's picture

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

sheenie18's picture

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.

sjpetobo's picture

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.

trishabaxter's picture

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!

mimifound's picture

This is my favourite recipe!


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