Chicken Caesar Salad
Crisp romaine, juicy chicken, crunchy garlic croutons and a creamy, punchy Caesar dressing. A restaurant classic made easily at home.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 2
- Level
- Easy
The dressing is what makes a Caesar salad, and a homemade one is miles better than bottled. Anchovies, garlic, lemon and Parmesan give it a savoury punch, and mayonnaise makes it creamy and quick with no raw egg to whisk.
Tear the bread for the croutons rather than cubing it. The ragged edges crisp up beautifully. Dress the leaves just before serving so they stay crunchy.
Chicken Caesar Salad
35 min total · approx. 610 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 200°C / 180°C fan. Rub the chicken with 1 tbsp oil and season. Toss the bread with the remaining oil and half the garlic.
- Sear the chicken in a hot ovenproof pan for 2 minutes each side, then roast for 15 minutes until cooked through. Bake the croutons on a tray alongside for 8–10 minutes until golden.
- For the dressing, whisk the mayonnaise, anchovies, remaining garlic, half the lemon juice, the mustard and grated Parmesan with a splash of water until pourable. Season with black pepper.
- Rest the chicken for 5 minutes, then slice.
- Toss the romaine with most of the dressing, top with the chicken, croutons and shaved Parmesan, and drizzle over the rest.
Cook's noteCheck the chicken is cooked through with no pink meat and clear juices.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
