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Classic Simple Chicken Caesar Salad

A good Chicken Caesar Salad lives and dies on its Caeser dressing and this one comes with Michelin star credentials. Featuring the classic emulsion of egg yolk and oil flavoured with anchovy, garlic, Parmesan cheese and Worcestershire sauce, this recipe never ages!

Portrait image of chicken breast being dressed with Caesar salad dressing from a vintage spoon

Chicken Caesar Salad.

So we are barreling into summer and my big boy long trousers have been put away until Autumn!

You may have noticed that this Caesar salad recipe joins a few other salads so far this year. They will not be the last.

Just like the Waldorf salad a Caesar salad has become a modern classic.

Neither, however, are classically main course salads or indeed what I would consider to be a ‘complete meal’.

A pretty classically roasted simple chicken breast that has been sat in a marinade is perfect with that bright and zingy dressing!

Portrait overhead image of a chicken Caesar Salad served on a white plate featuring a roast chicken breast, seared baby gem lettuce hearts, ciabatta croutons and parmesan shavings

Caesar Salad Dressing.

Now the real key to a great Caesar salad is the dressing.

After taste testing a few I settled on one from a fabulous British Chef called Tom Aikens.

Featuring the classic combination of garlic, Worcestershire sauce, anchovies and Lemon juice it is no wallflower. 

This dressing has so much flavour and it tastes so good. I even caught my wife eating it from a spoon whilst I was waiting for the chicken to rest.

It also comes together really quickly and is a very similar technique to the Mayonnaise recipe I posted last year.

Sure it takes a little elbow grease but I have made this a dozen times now and never had a problem.

Portrait image of a chicken Caesar Salad served on a white plate featuring a roast chicken breast, seared baby gem lettuce hearts, ciabatta croutons and parmesan shavings

Can I Make Caesar Dressing in a Food Processor?

Yes, you can make this in a food processor!

You mix together the ingredients prior to the addition of the oil as per my instructions.

Then slowly drizzle in the oil whilst the processor keeps on going.

Once it has all emulsified carry on with my instructions again, mixing in the remaining ingredients.

But I am the sort of cook that does not mind taking a short cut, but ‘need to know’ how to do things without the whizz-bang.

So as you can see from the video floating around here, a perfect Caesar dressing needs nothing more technologically advanced than a whisk and a bowl!

This recipe will make enough dressing for four servings. Yes, that one egg yolk goes a long way!

You can store any leftover fresh dressing in the refrigerator for around a week.

Square image of a chicken Caesar Salad featuring a roast chicken breast, seared baby gem lettuce hearts, ciabatta croutons and parmesan shavings served on a white plate
Yield: 2 Servings

Chicken Caesar Salad With a From Scratch Dressing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A good Caesar salad lives and dies on its Caeser dressing and this one comes with Michelin star credentials and more importantly my wifes approval!


For the Salad:

  • 1 Baby Gem Lettuce or Romaine Lettuce
  • 1 Red Spring Onion
  • 30 g Parmesan Cheese Shavings
  • 150 g Ciabatta Bread

For the Caesar Dressing:

  • 1/2 Tsp Dijon Mustard
  • 1/2 Tbsp Cider Vinegar
  • 3 Anchovy Fillets
  • 1 Clove Garlic
  • 1 Egg Yolk
  • 120 ml Rape Seed Oil
  • Salt & Pepper to taste
  • 1 Tsp Worcestershire Sauce
  • 1/2 Tsbp Lemon Juice
  • 10 g Parmesan Cheese
  • 1 Dash Tabasco Sauce

For the Chicken:

  • 2 Skin On Chicken Breasts
  • 2 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • 1 Clove Garlic
  • 1 Tsp Dried Thyme
  • Salt & Pepper to taste


For the Chicken:

  1. Bruise the garlic for the chicken with a knife and roughly chop.
  2. Mix together all of the ingredients for the chicken in a large bowl
  3. Add the chicken breasts skin side up and allow to marinade for 10 minutes whilst you make the dressing and heat the griddle pan.
  4. Heat a griddle pan in an oven at 200°C or 400°F
  5. Once you have made your dressing, let's cook the chicken.
  6. Rub the skin of a chicken with a little of the marinade then place the hot skillet on a high heat and sear skin side down for 3-4 minutes.
  7. Flip and transfer to the oven and cook until the internal temperature reaches 70°C 160°F, then set aside to rest before slicing. After resting the internal temperature needs to be at least 74°C or 165°F.

For the Caesar Dressing:

  1. Mash the garlic clove and finely slice the anchovy.
  2. Add the egg yolk, vinegar, salt, pepper, anchovy, garlic and mustard to a bowl and whisk to bring together,
  3. Now slowly drizzle in the oil a little at a time and whisk, adding more oil as you go. This 'mayonnaise' should thicken as you go.
  4. Now whisk in the Worcestershire sauce, Tabasco Sauce and Parmesan cheese.
  5. Finally add a squeeze of lemon juice to taste.

Build Your Salad:

  1. Cut the base off your lettuce and remove the outer 4-6 leaves and lay these on a plate.
  2. Cut the lettuce heart in half.
  3. Whilst the chicken is resting place the griddle with the chicken cooking juices on a high heat and sear off the bread slices.
  4. Once the bread has been seared, sear the cut side of the lettuce hearts.
  5. Begin with lettuce leaves on the base.
  6. Add the bread, followed by the seared lettuce and sliced chicken.
  7. Sprinkle with the spring onion and the dressing before adding the Parmesan shavings.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1018Total Fat: 82gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 68gCholesterol: 115mgSodium: 1351mgCarbohydrates: 55gFiber: 10gSugar: 9gProtein: 20g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Thursday 18th of May 2017

This is the salad I almost always get when I eat out!! Now, I can make it at home!

Brian Jones

Tuesday 23rd of May 2017

Have fun Pam :)

Kate | Veggie Desserts

Thursday 18th of May 2017

I love this and adding tabasco to the dressing is a great touch!

Brian Jones

Tuesday 23rd of May 2017

Thanks Kate

Shashi at Savory Spin

Thursday 18th of May 2017

I gotta agree - a wonderful dressing does make a great salad - and this one sounds EPIC!

Brian Jones

Tuesday 23rd of May 2017

Cheers Shashi, it's tough when you are starting out to work out what to post... I've definitely worked it out now though, what I like and nothing else :D


Thursday 18th of May 2017

I just had this the other night it's so good! That dressing sounds incredible, can't wait to try it.

Brian Jones

Tuesday 23rd of May 2017

Cheers Emily, it really is a keeper, I tried loads and this was my favourite.

Bintu - Recipes From A Pantry

Thursday 18th of May 2017

I adore a great salad, this one looks amazing. I like anchovies in this but would not eat them normally

Brian Jones

Tuesday 23rd of May 2017

Anchovies really are a great divider, I'm pretty specific about what I eat them on myself too :)

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