Description
Jamie Oliver’s version of Chicken Caesar Salad adds juicy pan-fried or grilled chicken breast to the traditional mix of romaine lettuce, Parmesan, crunchy croutons, and creamy dressing. The homemade dressing typically includes olive oil, garlic, lemon juice, mustard, Worcestershire sauce, anchovies, and sometimes a touch of yogurt or mayo for creaminess. It’s light yet filling, with bold, savory flavors.
Ingredients
For the salad:
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Romaine Lettuce (2 heads, chopped)
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Chicken Breasts (2, skinless and boneless)
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Olive Oil (1 tbsp, for cooking)
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Croutons (1½ cups, homemade or store-bought)
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Parmesan Cheese (50g / ½ cup, shaved)
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Salt and Black Pepper (to taste)
For the Caesar dressing:
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Garlic (1 small clove, minced)
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Anchovy Fillets (2, finely chopped)
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Dijon Mustard (1 tsp)
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Worcestershire Sauce (1 tsp)
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Lemon Juice (1 tbsp, freshly squeezed)
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Mayonnaise or Greek Yogurt (3 tbsp)
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Extra Virgin Olive Oil (3 tbsp)
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Grated Parmesan (2 tbsp)
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Salt and Black Pepper (to taste)
Instructions
Season the chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook the chicken for 5–6 minutes per side, or until golden and cooked through. Let rest, then slice.
In a bowl, whisk together the garlic, anchovies, mustard, Worcestershire sauce, lemon juice, and mayonnaise/yogurt. Slowly whisk in the olive oil, then stir in the grated Parmesan. Season to taste.
Wash and dry the romaine lettuce, then chop or tear into large pieces. Place in a large bowl with croutons and Parmesan shavings.
Add the sliced chicken to the bowl. Drizzle with the Caesar dressing and toss everything together gently until well coated.
Divide onto plates, top with extra Parmesan if desired, and serve immediately.