Chicken Caesar Salad

This is the Caesar you actually want: a creamy anchovy-and-parmesan dressing clinging to crunchy cos leaves, with well-seasoned chicken and homemade croutons for real texture. Everything comes together in under 40 minutes with supermarket ingredients. No jarred dressing in sight.

A great Caesar lives and dies by its dressing, so we make it properly: garlic, anchovy, mustard and lemon whisked into egg yolk and oil, then loosened with parmesan. Add pan-fried chicken and crunchy croutons and you have a substantial, savoury main that feels far more generous than the sum of its parts.

Ingredients

• 2 skinless chicken breasts — roughly 350g total
• 2 large romaine or cos lettuce — leaves separated
• 150g day-old sourdough or ciabatta — torn into bite-sized chunks
• 50g parmesan — finely grated, plus shavings to serve
• 1 egg yolk — use pasteurised if serving anyone vulnerable
• 4 anchovy fillets in oil — finely chopped; leave out for a milder salad
• 1 garlic clove — crushed
• 1 tsp Dijon mustard
• 1 tbsp lemon juice — about half a lemon
• 6 tbsp olive oil — plus extra for cooking
• 1 tsp Worcestershire sauce
• to taste salt and black pepper

Method

1. Season the chicken breasts all over with salt and pepper. Heat a splash of olive oil in a frying pan over a medium-high heat and cook the chicken for 6-7 minutes each side, until golden and cooked through with no pink in the middle and the juices run clear. Rest on a board while you build the rest.
2. For the croutons, tip the torn bread into a bowl, drizzle with 2 tbsp olive oil and a pinch of salt, and toss to coat. Spread on a baking tray and bake at 200C/180C fan for 8-10 minutes, turning once, until crisp and golden. Alternatively toast in a dry frying pan.
3. Make the dressing: in a bowl, whisk together the egg yolk, crushed garlic, chopped anchovies, Dijon, lemon juice and Worcestershire sauce until smooth.
4. Slowly pour in the 6 tbsp olive oil in a thin stream, whisking constantly, until the dressing thickens to a pourable cream. Stir through most of the grated parmesan and season with black pepper. Taste and add lemon or salt as needed.
5. Tear the larger lettuce leaves and pile into a big bowl. Spoon over enough dressing to lightly coat and toss well so every leaf is glossy.
6. Slice the rested chicken across the grain into thick strips.
7. Add the croutons and half the chicken to the salad and toss briefly. Divide between plates, top with the remaining chicken, parmesan shavings and a final grind of black pepper. Serve straight away while the croutons are still crunchy.

Serve it with

• Warm garlic bread
• A glass of chilled white wine
• Halved soft-boiled eggs
• Crispy pancetta or bacon lardons
• Extra lemon wedges

Why this works

The egg yolk emulsifies the oil into a clinging, creamy dressing, while anchovy and parmesan supply the deep savoury hit that makes a Caesar taste like a Caesar rather than a plain salad.

Common swaps

• Swap chicken breast for leftover roast chicken or grilled prawns
• Use tinned tuna instead of chicken for a quick storecupboard version
• Replace anchovies with an extra teaspoon of Worcestershire sauce for a milder, fish-free dressing
• Bagged croutons will do in a pinch, but homemade are far better
• Use pecorino if you prefer a sharper cheese than parmesan

Common mistakes to avoid

• Drowning the leaves in dressing so the salad turns soggy; add it gradually and toss
• Skipping the anchovy, which leaves the dressing flat and one-dimensional
• Slicing the chicken straight from the pan so the juices run out; let it rest first
• Adding croutons too early, so they soften before serving

Storage, freezing & reheating

Storage: Best eaten fresh, as dressed leaves wilt quickly. Keep undressed components separately in the fridge for up to 2 days and assemble just before serving.

Allergen notes: contains Fish, Milk, Egg, Gluten, Mustard. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.