Chicken Caesar salad

Ingredients

• 300 gchicken breast
• 2 small headsbaby romaine lettuce
• 50 gParmesan flakes
• 25 ggrated Parmesan
• 2stale ciabatta rolls
• ½lemon
• 4 tbspolive oil
• 3 sprigsfresh parsley
• 3 sprigsfresh thyme
• 3 sprigsfresh oregano
• 2 tbspmayonnaise
• 2 tbspyoghurt
• 2 tbspolive oil
• 1 tbspmustard
• 2 clovesgarlic
• 50 ggrated Parmesan
• 4anchovy fillets
• ½lemon

Instructions

1. 1

   Marinate the chicken

   Cut the chicken breast into cubes and put them in a bowl. Add 2 tbsp olive oil and the juice of ½ lemon. Finely chop the parsley, thyme and oregano, then stir them into the chicken. Leave the flavours to infuse for about 30 minutes.

2. 2

   Heat the oven

   Preheat the oven to 180°C and line an oven rack with baking paper.

3. 3

   Bake the croutons

   Cut the ciabatta rolls into bite-sized chunks. Toss them in a bowl with 2 tbsp olive oil, then spread them over the lined rack. Sprinkle with about 25 g grated Parmesan and bake for 10 minutes, until nicely golden brown.

4. 4

   Blend the dressing

   Put the mayonnaise, yoghurt, olive oil, mustard, garlic cloves, Parmesan, anchovy fillets and juice of ½ lemon in a blender or tall jug. Blend until smooth.

5. 5

   Cook the chicken

   Heat a frying pan and cook the chicken pieces until golden brown and cooked through.

6. 6

   Assemble the salad

   Wash and roughly chop the romaine lettuce, then place it in a bowl. Add the chicken and ciabatta croutons. Finish with the Parmesan flakes and serve with the dressing.

What is chicken Caesar salad?

Caesar salad is commonly associated with Tijuana, Mexico, where its early versions are said to have been served in the 1920s. The familiar combination is crisp romaine, Parmesan, croutons and a punchy dressing; this version adds chicken to make it a full meal.

Herb-marinated chicken and stale ciabatta give the salad extra flavour and texture. The dressing blends creamy, tangy and savoury ingredients into a smooth coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 60g protein, 50g carbs, 27g fat.

The chicken provides most of the protein, while the ciabatta supplies much of the carbohydrate. Olive oil, mayonnaise, yoghurt and Parmesan contribute much of the fat, so serve with extra lettuce or tomatoes if you want more vegetables on the plate.

The chicken marinade

Herbs first: finely chop the parsley, thyme and oregano so they cling to the chicken rather than staying in large sprigs.

Time matters: leave the chicken in the lemon, oil and herbs for about 30 minutes as directed. If you need to keep to the stated total time, prepare the croutons and dressing while it marinates.

Getting crisp croutons

Stale bread: ciabatta that has dried a little holds its shape better when tossed with oil and baked.

Even browning: spread the pieces out on the rack rather than piling them up. Check at the 10-minute mark; they should be golden and crisp at the edges.

A smooth, balanced dressing

Blend thoroughly: the mayonnaise and yoghurt form the creamy base, while lemon and mustard bring tang. Blend until no visible pieces of garlic or anchovy remain.

Savoury finish: anchovies and Parmesan add the dressing's characteristic salty depth. Taste it before serving and adjust only if needed.

Cooking the chicken well

Give the pan room: cook the chicken in a single layer so it browns instead of steaming. If the pan is crowded, work in batches.

Check the centre: the pieces should be cooked through, with no raw-looking centre. Let them settle briefly before adding them to the lettuce.

Serving and texture

Keep the contrast: toss the lettuce with the chicken and croutons close to serving time so the bread stays crunchy.

Serve the dressing alongside or add it at the table. This makes it easier for everyone to choose how much dressing to use.

What to serve alongside

The chicken, bread and lettuce make this salad a meal on its own. For a simple extra, serve it with a bowl of vegetable soup or a side of sliced tomatoes.

If preparing ahead, keep the dressing and croutons separate until just before serving; that preserves the salad's crisp elements.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the pieces cook at a similar rate.
• Use a sharp knife to chop the herbs finely for an even marinade.
• Spread the croutons out well to help them brown evenly.
• Blend the dressing in a tall jug if you are using a stick blender.
• Keep some Parmesan flakes aside to scatter over the salad just before serving.

Variations

• Extra greens: add a handful of watercress for a peppery note.
• More lemon: serve with extra lemon wedges for a sharper finish.
• Different bread: use stale sourdough cut into bite-sized cubes for the croutons.
• Herb change: use only parsley if you do not have thyme and oregano.
• Dressing texture: blend for less time if you prefer a slightly less smooth dressing.

Common mistakes to avoid

• Crowded croutons: they can soften rather than crisp; spread them in a single layer.
• Overcooked chicken: it can turn dry; cut even-sized pieces and cook just until done.
• Large herb pieces: they may not coat the chicken evenly; chop the herbs finely.
• Limp lettuce: wash it and let it drain well before assembling the salad.
• Soggy croutons: they lose their crunch in dressed salad; add the dressing just before serving.

How to store

Store leftover salad, dressing and croutons separately in airtight containers in the fridge and use within 2 days. Reheat the chicken in a pan until hot; the lettuce and croutons are best served cold and crisp, so add fresh ones if needed.

Frequently asked questions