Easy Chicken Caesar Salad with Worry-Free Dressing

Ingredients

• 1 tspmustard
• 2 tbspfreshly squeezed lemon juice
• 2 cloves, finely diced or gratedgarlic
• 2 tbspvegan mayonnaise
• 1 tspsoy sauce
• to tastesalt and pepper
• 2 tbspolive oil
• 1 tbspsunflower oil
• 1 tbspgrated Parmesan
• 3hearts of romaine lettuce
• 400 gchicken breasts
• 3 slicesstale bread
• to tasteParmesan
• to tastetoasted pine nuts

Instructions

1. 1

   Wash the lettuce

   Cut the lettuce into pieces, wash it and drain it thoroughly. Remove as much water as possible so the dressing can cling to the leaves.

2. 2

   Cook the chicken

   Dice the chicken and marinate it with a spoonful of oil, a pinch of salt and pepper, and some red paprika, turmeric and thyme. Heat a pan over medium heat, add the chicken and cook until golden brown and crisp. Take it out of the pan and leave it to cool.

3. 3

   Make the croutons

   Dice the bread and drizzle it with some olive oil. Bake it until crisp, either in the oven or in a pan on the hob.

4. 4

   Whisk the dressing

   Put the mustard, lemon juice, garlic, vegan mayonnaise and soy sauce in a container, then season with salt and pepper. Add the olive oil, sunflower oil and grated Parmesan, and whisk until combined.

5. 5

   Assemble the salad

   Put the lettuce in a bowl with the chicken, croutons, some Parmesan shavings and toasted pine nuts. Add the dressing and toss until everything is coated, then serve.

What is chicken Caesar salad?

Caesar salad is associated with Italian-American cooking and is usually built around crisp lettuce, a savoury dressing and crunchy croutons. This version turns it into a fuller meal with chicken and pine nuts.

The dressing keeps the creamy, tangy character while using vegan mayonnaise instead of eggs and soy sauce in place of anchovies. Parmesan adds a salty, savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 789 calories, 54g protein, 37g carbs, 48g fat.

The chicken provides most of the protein, while the bread contributes carbohydrates and the oils, mayonnaise and pine nuts account for much of the fat. For a more balanced plate, serve it with extra vegetables on the side.

Keep the lettuce dry

Dry leaves: drain the washed romaine thoroughly before assembling the salad. Excess water dilutes the dressing and makes it harder for it to coat the lettuce.

Cook the chicken evenly

Even pieces: cut the chicken into similar-sized dice so they cook at a similar pace. The method calls for medium heat and a golden, crisp finish; let the cooked pieces cool before adding them to the lettuce.

Get crisp croutons

Bread choice: stale bread is useful here because it can crisp up well after being diced and lightly coated with oil. Cook the pieces in the oven or in a pan on the hob, checking until they are crisp.

Balance the dressing

Tangy base: mustard and lemon juice give the dressing its sharp edge, while vegan mayonnaise makes it creamy. Garlic, soy sauce and Parmesan deepen the savoury flavour.

Emulsify: whisk the two oils into the other dressing ingredients until they are well combined. Toss the dressing through the salad just before serving so the leaves and croutons stay at their best.

Serve it while crisp

Final toss: combine the lettuce, cooled chicken, croutons, Parmesan and pine nuts with the dressing immediately before serving. This keeps the croutons crunchy for longer.

On the side: serve the salad on its own as a meal, or pair it with a simple vegetable soup if you want a larger spread.

Recipe notes & tips

• Drain the lettuce well so the dressing does not become watery.
• Cut the chicken into evenly sized pieces for more consistent cooking.
• Let the chicken cool before tossing it with the lettuce.
• Toast the bread until crisp, rather than relying on its colour alone.
• Whisk the dressing thoroughly before coating the salad.
• Add the dressing and croutons just before serving.

Variations

• More greens: Add extra romaine for a larger proportion of crisp leaves.
• Extra tang: Add a little more lemon juice to the dressing to taste.
• Herby chicken: Use the paprika, turmeric and thyme mentioned in the method to season the chicken.
• Nut-free: Leave out the pine nuts and serve without them.
• More savoury: Finish with additional Parmesan shavings.

Common mistakes to avoid

• Wet lettuce: Drain it thoroughly so water does not thin the dressing.
• Uneven chicken pieces: Cut them to a similar size so they cook evenly.
• Overcooked chicken: Check for a golden, crisp exterior and remove it from the pan when cooked.
• Soft croutons: Keep cooking the bread until crisp, checking it frequently.
• Dressing added too early: Toss the salad just before serving to help preserve the lettuce and crouton texture.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge and use within 1 day for the best texture. Reheat the chicken separately in a pan until hot, then assemble with fresh lettuce and croutons.

Frequently asked questions