Chicken Caesar Salad

Chicken Caesar Salad

A simple salad and perfect for summer as a light meal or as a side salad for a BBQ or garden party, but it’s so easy to do badly. The key is the sauce; it provides 80% of the flavour, not surprising given the rest of the dish is just lettuce, parmesan, croutons and chicken. You can buy packs of the salad, but why would you when it’s often full of poor quality ingredients? You could buy pre made Caesar sauce, but they tend to be slightly sour tasting and, if you’ve ever read the ingredients in most of them, you wouldn’t eat it. Fact is the sauce is easy and cheap to make; once you try it you’ll never go back and, better still the whole meal takes 25 minutes to prepare.


Ingredients (Serves 2 as a Main or 4 as a Side Salad)

2 skinless chicken breasts

2 large romaine lettuce hearts or 4 baby gem lettuces

1 large handful of breadcrumbs – instead of croutons

1 handful of parmesan shavings

Heaped teaspoon of dried thyme

Sea salt

½ tin of anchovies in oil – finely chopped

Olive oil


The Sauce

2 tablespoons of mayonnaise

½ tin of anchovies in oil – finely chopped

2 cloves of garlic – minced

Tablespoon of finely grated parmesan

Juice of ¼ lemon

Good glug of olive oil

Dash of Worcestershire sauce

2 teaspoons of white wine vinegar

Sea salt



  1. Heat the oven to 180°C Fan. Heat some oil in a frying pan; when hot season the chicken breasts and fry for a minute on each side to seal them. Transfer the chicken breasts to a baking tray and cook in the oven for 20-25 minutes.
  2. Meanwhile chop the lettuce and place in a large mixing bowl.
  3. In another bowl put all the ingredients for the sauce, and whisk together. Taste the sauce and add more of any of the ingredients to taste. Set aside.
  4. Heat a good glug of olive oil in a clean frying pan. When hot add the breadcrumbs, thyme and a pinch of salt. Fry the bread crumbs until golden but not burnt – remember to move them around the pan to make sure it all cooks evenly. When cooked tip out onto kitchen paper to soak up excess oil and set aside.
  5. Once the chicken is cooked remove from the oven and set aside for 5 minutes.
  6. Now add half the sauce to the lettuce and mix through with your hands to ensure all the lettuce is evenly coated; add more of the sauce and repeat – the goal is to evenly coat the lettuce but not drown it.
  7. Then add the breadcrumbs, the Parmesan and the anchovies and mix through. Divide the salad among the plates.
  8. Slice the chicken and divide among the plates.
  9. Serve and enjoy.