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chicken caesar salad in a bowl

Easy Chicken Caesar Salad

This is a classic Caesar Salad  with crunchy garlic croutons, chargrilled chicken and a punchy but dreamy dressing.  It is outstanding.

Course Salad
Cuisine American
Keyword chicken caesar salad
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 4
Calories 691kcal


  • 200 grams ciabatta
  • 3 large chicken breasts
  • 2 large romaine lettuces
  • 4 tbsp garlic oil
  • 1 tsp anchovy paste
  • 1 tbsp lemon juice
  • 1 ½ tsp dijon mustard
  • 2 tsp worcestershire sauce
  • 160 grams mayonnaise
  • 40 grams parmesan finely ground
  • 1 tsp fine sea salt
  • 2 tbsp milk


  • Preheat the oven to 180°C. Trim the crusts off the ciabatta and cut into 1" cubes. It can be a fiddly job so go carefully.
  • Place on a baking tray and bake until golden brown. About 10 minutes. Depending on how they bake you may need to turn them over to get the underside brown too.
  • In a medium size bowl tip 1 tbsp of garlic oil and ½ tsp salt. Smoosh it around so that the inside of the bowl is coated in it. Tip the croutons in and lightly toss the croutons in the oil and salt. It's not much oil but it is strong stuff. Put the croutons on a wire rack and set aside.
  • Season the chicken breasts and pour over 2 tbsp of olive oil. Use your hands to massage the oil and salt all over both sides of the chicken. Fry until cooked through. Set aside and slice.
  • Put 1 tbsp garlic olive oil, 1 tsp anchovy paste, 1 tbsp lemon juice,1 ½ tsp dijon mustard, 2 tsp worcestershire sauce, 160 grams mayonnaise, 40 grams parmesan, 2 tbsp of milk and ½ tsp salt into a mixing bowl. Whisk all the ingredients together until smooth.
  • Wash and dry your lettuce leaves and pour the dressing into your serving bowl. Tip in the lettuce leaves and toss carefully in the dressing. When all coated well then scatter over the chicken and croutons. Add some extra parmesan if you like it extra cheesy.
  • Apply To Leering Face


  • To get ahead you can make the dressing, croutons and fry the chicken beforehand. Refrigerate and assemble when required. Allow the salad and dressing to come back up to room temp before serving.
  •  Always season the chicken well before frying it makes a whole heap of difference to the flavour.
  • Serve the salad at room temperature. All salad tastes better that way.
  • Use garlic oil instead of raw garlic. So much easier and it tastes so much better in my opinion.
  • Coat the croutons after baking in the garlic oil. That way the croutons remain all about the crouton not the oil.
  • Season the croutons, it takes them to a whole other level.
  • Make sure you FINELY grate the parmesan. On a box grater it is the tiny star shaped side. It makes the dressing that much smoother.
  • Add more or less milk to get the dressing to the consistency that you are looking for.


Calories: 691kcal | Carbohydrates: 25g | Protein: 45g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 133mg | Sodium: 1544mg | Potassium: 695mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1375IU | Vitamin C: 4.5mg | Calcium: 141mg | Iron: 1.2mg