Chicken Caesar Salad

Chicken Caesar Salad


Serves 4

  • 100g (31/2 oz) parmesan cheese
  • 3 garlic gloves
  • 6 anchovy fillets, chopped
  • 1 teaspoon Worcestershire sauce
  • Juice and zest of 1 lemon
  • 1 egg
  • 4 tablespoons olive oil, plus extra for frying
  • 2 thick slices of bread
  • 2 teaspoons fresh lemon thyme leaves
  • Salt and freshly ground black pepper
  • 450g (14 ½ oz) chicken breasts, cut into chunky strips
  • 2 rashers of smoked streaky bacon, cut into small pieces
  • 2-3 little gem lettuces


Grate half the parmesan and put it into a blender with 1 of the garlic gloves, or whisk in a bowl.  Add the anchovy fillets, Worcestershire sauce, lemon juice and egg.  Blend until smooth, then gradually add up to half the olive oil, stirring until the dressing is emulsified.  Taste and set aside.

To make the croutons, cut the bread into 5mm (1/4 inch) cubes and put them into a bowl.  Add half the lemon thyme.  Chop the remaining 2 garlic cloves and add to the bowl, reserving a little of the chopped garlic for cooking the chicken, if you like.  Season with salt and pepper.  Add 2 more tablespoons of oil and toss everything together well.  Fry the croutons in a hot frying pan until golden brown all over, then leave to drain on kitchen paper.

Put the chicken into a bowl and season with salt, pepper, the lemon zest, the reserved garlic, if using, and the rest of the thyme.  Heat some oil in a frying pan, add the chicken and bacon and cook quickly until the chicken is tender, removing the bacon when it gets crisp.

Meanwhile, wash and dry the lettuce leaves and arrange them in a serving dish.  Top with the croutons and warm chicken and bacon.  Shave the remaining parmesan into thick pieces and scatter over the salad, then drizzle over the dressing.