Healthy Caesar salad

Ingredients

• 150 gchicken breast
• 100 glettuce
• 100 gcherry tomatoes
• 20 gcroutons
• 20 gParmesan
• 30 ml (2 tbsp)mayonnaise
• 60 ml (4 tbsp)yoghurt
• 10 ml (2 tsp)mustard
• A splash, to tasteWorcestershire sauce
• 30 ml (2 tbsp)lemon juice
• To tasteolive oil
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Fry the chicken

   Cut the chicken into small pieces. Heat oil in a frying pan and fry the chicken until well browned and cooked through.

2. 2

   Prepare the lettuce

   Meanwhile, wash the lettuce and cut it into small pieces.

3. 3

   Halve the tomatoes

   Wash the cherry tomatoes and cut them in half.

4. 4

   Mix the salad

   Put the lettuce and cherry tomatoes in a salad bowl and toss them together.

5. 5

   Make the dressing

   Add the mayonnaise, yoghurt, mustard, Worcestershire sauce and lemon juice to a small bowl, then mix well.

6. 6

   Season the dressing

   Taste the dressing and adjust it with a little salt and pepper.

7. 7

   Add the toppings

   Scatter the cooked chicken and croutons over the salad, then add the Parmesan.

8. 8

   Dress and serve

   Finish with the dressing and serve.

What is a Caesar salad?

A Caesar salad combines lettuce with a savoury, tangy dressing and crunchy toppings. The dish is traditionally associated with Tijuana, Mexico, and this version keeps the familiar contrast of crisp leaves, croutons and Parmesan while adding pan-fried chicken.

The yoghurt joins mayonnaise in the dressing, giving it a creamy base with a fresh lemon lift. Cherry tomatoes bring colour and a juicy bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 24g protein, 13g carbs, 11g fat.

The chicken supplies most of the protein, while the croutons and tomatoes contribute carbohydrates. Mayonnaise, Parmesan and the olive oil used for frying contribute much of the fat; serve with extra vegetables or a piece of wholemeal bread to round out the plate.

The chicken and salad base

Small pieces: cutting the chicken into small pieces helps it cook quickly in the pan. Brown them well, and check that the thickest pieces are cooked through before adding them to the salad.

Fresh leaves: wash and cut the lettuce while the chicken cooks. Dry leaves help the dressing cling rather than pool at the bottom of the bowl.

A quick, creamy dressing

Creamy base: mayonnaise and yoghurt make the dressing rich enough to coat the leaves. Mix them thoroughly with the mustard, Worcestershire sauce and lemon juice.

Final seasoning: taste before adding salt and pepper, since the Parmesan and Worcestershire sauce already bring savoury flavour. Add only a little at a time.

Keep the textures distinct

Crisp croutons: add them just before serving so they retain their crunch. If they sit in the dressed salad, they will soften.

Fresh toppings: halve the tomatoes and add them with the lettuce. Scatter the chicken and Parmesan over the top for a mix of warm, savoury and crisp elements.

Timing and doneness

Work in parallel: prepare the lettuce and tomatoes while the chicken fries, then mix the dressing as the final topping is ready. This keeps the total preparation time close to 15 minutes.

Cooked chicken: the pieces should be browned and cooked through, with no raw centre. Avoid adding them to the salad straight from the pan if you want the leaves to stay crisp.

What to serve alongside

This salad can stand on its own as a light meal, with chicken providing the main protein and croutons adding some substance. For a more filling plate, serve it with a slice of wholemeal bread.

Keep any extra dressing on the side if you expect leftovers, so the lettuce and croutons stay fresher for longer.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Use a hot pan and leave the chicken undisturbed briefly so it can brown.
• Dry the lettuce well after washing to avoid watering down the dressing.
• Mix the dressing until smooth before seasoning it.
• Add the croutons just before serving to keep them crunchy.

Variations

• Extra greens: add more lettuce for a larger, fresher salad.
• More tang: stir a little extra lemon juice into the dressing and taste again.
• Garlicky dressing: mix a small amount of finely crushed garlic into the dressing.
• Vegetarian option: leave out the chicken and add extra croutons and tomatoes.
• Different leaves: use a crisp lettuce variety that holds its shape under the dressing.

Common mistakes to avoid

• Uneven chicken pieces: they cook at different speeds; cut them to a similar size.
• Crowded frying pan: the chicken may steam instead of browning; cook it in batches if needed.
• Wet lettuce: excess water thins the dressing; dry the leaves thoroughly.
• Overdressing: too much dressing can make the salad heavy; add it gradually and toss.
• Early croutons: they lose their crunch if left in the salad; scatter them on just before serving.

How to store

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

Frequently asked questions