Chicken Caesar salad

Ingredients

• ½ clovegarlic, finely chopped
• 2egg yolks
• 30 ml (2 tbsp)cider vinegar
• 3.75 ml (¾ tsp)Dijon mustard
• 160 ml (⅔ cup)rapeseed oil
• 30 ml (2 tbsp)freshly grated Parmesan
• to tastecitrus salt and pepper
• 4 slicesbacon
• 4 small headsromaine lettuce, leaves separated
• 420 ml (1¾ cups)cherry tomatoes, halved
• 2chicken breasts, roughly chopped
• to tastegrated Parmesan

Instructions

1. 1

   Mash the garlic

   Use a pestle to crush the garlic with ½ teaspoon of salt in a small bowl.

2. 2

   Whisk the yolks

   Whisk the egg yolks, cider vinegar and Dijon mustard until the mixture is smooth and even.

3. 3

   Emulsify the oil

   Add a few drops of oil while continuing to whisk. Gradually pour in the rest in a slow, steady stream, whisking until the dressing thickens and emulsifies.

4. 4

   Finish the dressing

   Keep whisking as you add the grated Parmesan. Season to taste with salt and pepper, adding more cider vinegar if needed. Cover and refrigerate until the salad is ready to serve.

5. 5

   Make ahead

   The dressing can be prepared up to 24 hours in advance.

6. 6

   Heat the grill

   Preheat the oven grill.

7. 7

   Grill the bacon

   Arrange the bacon slices on a non-stick baking tray and grill for 4–6 minutes, until golden and crisp. Turn them once if needed.

8. 8

   Cool the bacon

   Remove the bacon from the oven and blot away excess fat. Leave it to cool before cutting it into pieces.

9. 9

   Assemble the salad

   Put the lettuce, tomatoes, chicken and bacon into a serving or takeaway dish.

10. 10

    Dress to serve

    Just before serving, add the dressing and freshly grated Parmesan.

What is Chicken Caesar salad?

Caesar salad is generally associated with Mexican-Italian restaurateur Caesar Cardini and Tijuana, where the dish is said to have been created in the 1920s. Its familiar elements are crisp romaine, Parmesan and a savoury dressing.

This version makes the dressing from egg yolks, cider vinegar, mustard and oil, then adds grilled bacon, tomatoes and chicken for a more substantial salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 40g protein, 8g carbs, 42g fat.

The chicken and egg yolks provide much of the protein, while the rapeseed oil, bacon and yolks contribute most of the fat. The tomatoes and lettuce add some carbohydrates and fibre; pair a serving with wholemeal bread or potatoes for a more balanced, substantial plate.

Build a stable dressing

Start slowly: whisk the yolks, vinegar and mustard until smooth before adding oil. A few drops at first help the mixture begin to emulsify.

Steady stream: once it starts to thicken, pour the oil in gradually while whisking continuously. Add the Parmesan at the end, then adjust the seasoning and acidity.

Keep the lettuce crisp

Dry leaves: rinse the romaine if needed and dry it thoroughly before assembling. Water on the leaves can dilute the dressing and make it cling less well.

Dress late: keep the dressing separate until just before serving, especially if packing the salad to take away. This helps the lettuce retain its crunch.

Cook the chicken safely

The method lists chopped chicken in the salad but does not explain how to cook it. Do not add raw chicken to the ready-to-eat salad; cook it separately until fully cooked throughout, then cool it safely before assembling.

For a neat salad, cut the cooked chicken into bite-sized pieces and keep it chilled until needed.

Get crisp bacon

Watch the grill: bacon can go from golden to overdone quickly, so check it from the four-minute mark. Turn the slices once if they are browning unevenly.

Drain and cool: blotting the bacon removes excess surface fat, while cooling before chopping helps it keep its crisp texture.

Serve it as a meal

This salad is filling on its own, with chicken and bacon alongside the crisp leaves. Crusty bread or boiled new potatoes make an easy accompaniment if you want a more substantial plate.

For a packed meal, carry the dressing separately and toss it through just before eating.

Recipe notes & tips

• Use room-temperature egg yolks to help the dressing emulsify evenly.
• Add the oil in a thin stream and keep whisking throughout.
• Taste the dressing before chilling and adjust the vinegar, salt and pepper.
• Grill the bacon until crisp, checking it regularly near the end of cooking.
• Keep the dressing separate from the salad until serving.
• Cook the chicken separately before adding it to the salad, as its cooking step is not specified in the method.

Variations

• Add anchovies: mash a couple into the dressing for a saltier, savoury edge.
• Use another oil: substitute olive oil for the rapeseed oil, bearing in mind it will change the dressing's flavour.
• Swap the bacon: use grilled pancetta pieces for a similar crisp, savoury topping.
• Add croutons: scatter toasted bread cubes over the salad just before serving.
• Make it meat-free: leave out the chicken and bacon and add chickpeas instead.

Common mistakes to avoid

• Adding the oil too quickly: the dressing may split; begin with a few drops and pour the rest in gradually.
• Wet lettuce: the dressing can turn watery; dry the leaves thoroughly before assembling.
• Dressing too early: the leaves can soften; toss the salad just before serving.
• Overcooking the bacon: it can become bitter and brittle; check it frequently under the grill.
• Adding raw chicken: it is unsafe in a ready-to-eat salad; cook it fully and cool it safely first.

How to store

Keep the undressed salad ingredients and dressing covered separately in the fridge and use within 1–2 days. The dressing can be made up to 24 hours ahead as directed; discard it if it has been left at room temperature for an extended period. Once dressed, the salad is best eaten straight away.

Frequently asked questions