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classic chicken caesar salad


  1. Heat the oven to 200°C/180°C fan
  2. Heat a griddle or frying pan over a medium heat
  3. Add a drizzle of oil and, when hot, season the chicken breasts and put them in the pan
  4. Fry for 3-4 minutes each side until golden then transfer to the oven for another 15 minutes or until fully cooked through
  5. Whilst the chicken is cooking, toss the sliced bread with another drizzle of olive oil in a large baking tray, then spread out in a single layer alongside the pancetta slices & bake in the oven until both the bread & pancetta is crisp & golden
  6. Remove and set aside
  7. Meanwhile, make the dressing
  8. Put the anchovies, garlic, egg yolks, lemon and mustard in a pestle and mortar or small food processor & blend to a thick paste. While blending, or with the motor running, slowly drizzle in the olive oil, so the sauce thickens to the consistency of runny mayonnaise. If it starts to look greasy at any point, add a splash of warm water
  9. Once you've added all the oil, stir through the grated Parmesan, taste and season with extra lemon juice if required
  10. To assemble, slice the chicken breasts. Arrange the lettuce leaves between 4 serving bowls, then scatter with the croutons & bacon. Use a vegetable peeler to shave Parmesan over the top, then drizzle over half the dressing and top with the sliced chicken. Drizzle over the remaining dressing