Riverford Wicked Leeks
Chicken Caesar salad recipe image

Print Chicken Caesar salad

Salty, tangy and crisp Caesar salad with succulent chicken breasts. Sometimes nothing beats a classic .


  • 2 skinless, boneless chicken breasts (or use leftovers from a whole cooked chicken)
  • 1 tbsp olive oil
  • 4 thick slices white bread
  • 2 tbsp olive oil
  • 1 egg
  • 1 clove garlic
  • Juice ½ lemon
  • Good splash Worcestershire sauce
  • 1 heaped tsp Dijon mustard
  • 2 anchovies
  • 80ml olive oil
  • 1 cos lettuce, roughly shredded
  • 8-12 anchovies, or to your taste
  • 100g Parmesan, shaved or coarsely grated
  • Salt & pepper


  1. Toss the chicken in the olive oil and fry in a large, heavy based pan for about 5-6 minutes on both sides, until cooked through (no pink juices remaining). Remove from the heat and leave to cool.
  2. Make the croutons: preheat oven to 180°C/Gas 4. Cut the bread into pieces and toss in a bowl with the oil and salt. Transfer to a baking sheet. Bake for about 10 minutes or so until golden brown all over, turning every now and again.
  3. Make the dressing: in a food processor, whiz the egg, garlic, lemon juice, Worcestershire sauce, mustard and anchovies together. Season well. Gradually add the olive oil until the mixture forms a creamy dressing.
  4. Slice the chicken into pieces, toss in a large bowl with the lettuce, any extra anchovies to your own taste, Parmesan shavings, croutons, dressing and black pepper to season.
want to cook with fresh ingredients? try one of our award winning veg boxes