Chicken Caesar Salad
Crisp romaine, juicy chicken, homemade croutons and a punchy parmesan dressing.
The Caesar salad was created by restaurateur Caesar Cardini in Tijuana, Mexico, in the 1920s. Today it is one of the world’s best-loved salads, and the chicken version is a weeknight favourite.
Three keys to success
- Dry leaves. Dressing won’t cling to wet lettuce.
- Homemade croutons. Shop-bought ones can taste stale.
- Juicy chicken. Don’t overcook it, and rest it before slicing.
Nutrition
Per serving (≈ 260 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Make the dressing
Whisk the yolk with the crushed garlic, mustard and lemon juice. Drizzle in the oil in a thin stream, whisking all the time, until thick and glossy. Stir in the grated parmesan.
Cook the chicken
Season the chicken with salt and pepper. Fry in olive oil in a hot pan for 5–6 minutes on each side. Rest for five minutes, then slice.
Croutons
Cut the bread into 2 cm cubes, toss with olive oil and bake at 190°C for 7–8 minutes until golden. They should be crisp outside and slightly chewy inside.
Assemble
Wash and thoroughly dry the lettuce, then tear it by hand. Toss with half the dressing, top with the chicken, croutons and tomatoes, spoon over the rest of the dressing and finish with parmesan shavings.
Cook’s tips
- 1Pan-fried prawns make a great alternative to chicken.
- 2Bake the croutons in garlic oil for extra flavour.
- 3Dress the leaves only just before serving.
- 4Rub a halved garlic clove against the inside of your wooden mixing bowl before tossing the leaves to infuse the salad with a subtle, aromatic punch.
Serving & storage: Present this in a wide, shallow bowl with extra shaved Parmesan and cracked black pepper on top. It keeps for up to 24 hours in the refrigerator if stored without dressing, but it is best enjoyed immediately to maintain the crunch of the romaine and croutons.
About the dressing
If you prefer to avoid raw egg, use good mayonnaise as the base: three tablespoons of mayo with garlic, mustard, lemon and parmesan.
The takeaway
A Caesar works for a dinner party and a Tuesday supper alike. Prepare the components in advance and assemble at the last minute so it stays crunchy.
