Presenting a classic Caesar salad — this is a lovely, satisfying dish where crisp lettuce meets juicy chicken and a creamy, tangy dressing, the perfect bit of midweek luxury, or even a head-turning starter. A homemade dressing and croutons take this Jamie Oliver Chicken Caesar Salad Recipe to the next level, and keep you coming back for more, alongside freshly-grated Parmesan. It’s proof that salads can be confounding, soothing and downright delicious.
Why You’ll Love It
- Filling Protein: Juicy, well-seasoned chicken gives this enough heft to go from side salad to main-course meal.
- Crunch factor: Homemade croutons and crisp Romaine lettuce make for a great crunchy bite.
- Tangy Dressing: This creamy Caesar dressing packs a punch of flavor from garlic, anchovies, and Parmesan—you’ll love it.
Ingredient Fun Facts & Tips
- Romaine Lettuce: It’s rich in vitamins A and K, and provides a refreshing foundation for denser components.
- Anchovies: Do not be deterred if you are not a fan of fish — anchovies add a delicate saltiness to the dressing without the dish tasting fishy.
- Parmesan Cheese: A classic Caesar ingredient; it’s aged and very flavorful, so a small amount is sufficient.
Ingredients (Serves 4)
For the Chicken:
2 large chicken breasts (preferably free-range)
Sea salt and freshly ground black pepper
A drizzle of olive oil
For the Dressing:
2 anchovy fillets, finely chopped
1 clove of garlic, minced
2 tablespoons Greek yogurt or light mayo
2 tablespoons grated Parmesan cheese
Juice of ½ lemon
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce (optional)
A pinch of salt and pepper
For the Salad:
1 head of Romaine lettuce, washed and torn
2 slices of bread, cut into bite-size cubes for croutons
A drizzle of olive oil (for the croutons)
Extra grated Parmesan cheese for garnish
Step-by-Step Instructions
Cook the Chicken
Heat the oven to 200°C/400°F.
Liberally sprinkle the chicken breasts with salt and pepper. Drizzle with a bit of olive oil and put them on to an oven tray.
Roast for around 20-25 minutes or until the chicken is cooked through (juices run clear and internal temperature reads 75°C/165°F). Let rest before slicing.
Prepare the Croutons
While the chicken cooks, toss your bread cubes with a little olive oil and a sprinkle of salt.
Spread them across a baking tray and roast for 8-10 minutes, or until golden and crisp. Watch them closely to prevent burning.
Make the Dressing
In a small bowl, combine the chopped anchovy fillets, minced garlic, yogurt (or mayo), grated Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce (if using) and whisk together.
Add a small pinch of salt and pepper to taste. If it’s too thick, thin it with a splash of water or olive oil.
Assemble the Salad
Add the torn Romaine lettuce to a large bowl.
Once the chicken breasts have rested, slice them and scatter on top of the lettuce.
Drizzle generously with your Caesar dressing, then lightly toss everything to coat.
Add the crunchy croutons, and top with another grating of Parmesan.
Serve & Enjoy
Dig in immediately, while the croutons are crunchy and the dressing is fresh. This Jamie Oliver Chicken Caesar Salad Recipe proves that there is no denying a homemade approach—once you go homemade, you never go back!