Chicken Caesar salad
Crisp Romaine, garlic croutons, Parmesan and griddled chicken in a punchy anchovy dressing. Made with mayonnaise, so no raw egg.
- Prep
- 20 mins
- Cook
- 20 mins
- Total
- 40 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Chicken Caesar salad
Chicken Caesar salad
Ingredients
For the dressing
- 4 tbsp mayonnaise
- 4 anchovy fillets in oil, drained and finely chopped
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce, contains fish; some brands contain gluten
- 25g Parmesan, finely grated
- 1 tbsp water
For the salad
- 2 skinless chicken breasts, about 300g
- 2 tbsp olive oil
- 150g ciabatta or sourdough, torn into chunks
- 2 Romaine lettuces, leaves separated
- 25g Parmesan, shaved
Kitchen kit
- Griddle or frying pan Search Amazon for griddle pan
- Baking tray Search Amazon for baking tray
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Make the dressing
Whisk all the dressing ingredients together, adding a little more water to make it pourable. Chill until needed.
-
Step 2: Make the croutons
Heat the oven to 200°C / 180°C fan / gas 6. Toss the bread with 1 tbsp oil and a pinch of salt and bake for 8–10 minutes until golden and crisp.
-
Step 3: Cook the chicken
Flatten the breasts slightly, rub with the remaining oil and season. Cook in a hot griddle pan for 5–6 minutes each side until cooked through, with no pink in the middle and the juices running clear. Rest for 5 minutes, then slice.
-
Step 4: Assemble
Toss the lettuce with most of the dressing, pile onto plates and top with chicken, croutons and shaved Parmesan. Drizzle with the remaining dressing.
Tips
- Using shop-bought mayonnaise avoids raw egg, making the dressing suitable for pregnant people and young children (Parmesan is a hard cheese, also fine).
- Contains fish, gluten, egg, milk and mustard.
Storing & reheating
Store the dressing in the fridge for up to 2 days. Dressed salad is best eaten straight away; refrigerate cooked chicken within 2 hours and eat within 2 days.
Variations
- Vegetarian: skip the chicken and anchovies, add capers to the dressing and use a vegetarian hard cheese and fish-free Worcestershire sauce.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chicken-caesar-salad/ · Checked 17 October 2026
Questions people ask
Can I use leftover roast chicken?
Yes, serve it cold straight from the fridge, or reheat until steaming hot.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Good Food: Chicken caesar salad (quantities, timings and temperatures compared) (bbcgoodfood.com)
- BBC Food: Chicken Caesar salad (quantities, timings and temperatures compared) (bbc.co.uk)
- FSA: cooking your food (steaming hot, no pink, 70°C for 2 min / 75°C for 30 sec) (gov.uk)
- FSA: food allergy and intolerance advice for consumers (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
