
Chicken Caesar Salad
A classic Chicken Caesar salad is the perfect combination of fresh, crunchy, and savoury. With golden homemade croutons, tender pan-seared chicken, crisp lettuce, and a rich, tangy dressing, this recipe is both simple to make and full of flavour. Whether you’re serving it as a light lunch, a starter, or a satisfying main, this dish is sure to impress. Follow these easy steps to create a restaurant-quality Caesar salad at home!
Ingredients:
3 tbsp olive oil
2 skinless, boneless chicken breasts
1 large cos or romaine lettuce
For the dressing:
1 garlic clove
2 anchovies (from a tin)
Parmesan or Grano Padano cheese (for grating and shaving)
5 tbsp Hellmann’s Real Mayonnaise
1 tbsp white wine vinegar
Method:
Make the croutons:
Preheat the oven to 200°C (fan 180°C/gas 6).
Tear the ciabatta into large chunks or cut into cubes.
Spread on a baking tray, drizzle with 2 tbsp olive oil, and sprinkle with a pinch of sea salt if you like.
Toss to coat and bake for 8–10 minutes, turning occasionally, until golden and crispy.
Cook the chicken:
Rub 1 tbsp olive oil onto the chicken breasts and season with salt and pepper.
Heat a frying pan over medium heat for 1 minute, then cook the chicken for 4 minutes on each side.
Check it’s cooked through by cutting into the thickest part – the juices should run clear, and there should be no pink.
Make the dressing:
Crush the garlic clove and mash the anchovies with a fork.
Grate a handful of parmesan.
Mix the garlic, anchovies, parmesan, mayonnaise, and white wine vinegar in a small bowl. If it’s too thick, stir in a little water to get a yogurt-like consistency.
Assemble the salad:
Tear the lettuce into big pieces and place in a large bowl.
Slice or shred the chicken into bite-sized pieces.
Add half the chicken and croutons to the lettuce.
Finish and serve:
Add most of the dressing and toss everything together.
Top with the remaining chicken, croutons, and a drizzle of the dressing.
Shave some parmesan on top and serve immediately.