Jamie Oliver Chicken Caesar Salad​

There’s something unreasonably satisfying about a Caesar salad when it’s done right. I’m not talking limp lettuce and bottled dressing, no. I mean proper Caesar — crisp romaine, hot-off-the-grill chicken, golden croutons that crunch like autumn leaves, and that creamy, garlicky dressing with just the right amount of oomph.

The first time I made this version, I was trying to impress someone. (Spoiler: the date didn’t work out, but the salad? The salad stayed.) It’s become my go-to when I want something fresh but filling, familiar but not boring. And listen — once you make the dressing from scratch, there’s no going back. It’s ridiculously easy and tastes like it came from your favourite corner bistro.

Whether you’re making it for lunch, dinner, or just because the lettuce in your fridge is crying out for purpose, this salad delivers every single time.

Why You’ll Love It

• The croutons are actual magic — golden, garlicky, and so easy.
• Marinated chicken that’s juicy and lemony with a proper char.
• Homemade dressing that knocks any store-bought bottle into the bin.
• Fresh, crunchy romaine — never soggy or sad.
• Impressive enough for guests, easy enough for just you.
• Leftovers (if you have any) are dreamy the next day.

Ingredients

For the croutons:

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, grated
• Salt and pepper, to taste
• 4 cups ciabatta bread, cubed

For the chicken:

• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 2 tsp lemon zest
• 1 garlic clove, grated
• Salt and pepper, to taste
• 1½ lbs boneless, skinless chicken breasts

For the dressing:

• ¼ cup mayonnaise
• ¼ cup buttermilk
• 3 tbsp freshly grated Parmesan
• 1 garlic clove, grated
• 1 tbsp lemon juice
• 1½ tsp Dijon mustard
• ½ tsp Worcestershire sauce
• Salt and pepper, to taste

For the salad:

• 2 heads romaine lettuce, roughly chopped
• ¼ cup Parmesan, grated

How to Make It

Toast your croutons golden:

Preheat your oven to 400°F (200°C). Toss bread cubes with olive oil, parsley, garlic, salt, and pepper. Spread on a baking tray and bake for 13–15 minutes, until golden and crunchy. Let them cool a bit — and try not to eat half straight off the tray.

Marinate the chicken with love:

In a bowl or zip-top bag, mix olive oil, lemon juice, zest, garlic, salt, and pepper. Add the chicken and let it soak up the flavour for at least 2 hours in the fridge. If you remember to turn it once or twice, great. If not, it’ll survive.

Grill it till it’s juicy and charred:

Heat a grill or grill pan over medium-high. Cook chicken 4–5 minutes per side, until golden and cooked through. Let it cool a bit, then slice into bite-sized pieces. Try not to nibble too many before they hit the salad.

Whisk up the dressing:

In a bowl, whisk together mayo, buttermilk, Parmesan, garlic, lemon juice, Dijon, and Worcestershire. Season to taste. It should be creamy, tangy, and just garlicky enough to keep things interesting.

Assemble like a pro:

Toss chopped romaine with the dressing in a big bowl. Add grilled chicken and croutons. Give everything a gentle toss so it’s evenly coated, then scatter more Parmesan on top. Maybe a grind of pepper if you’re feeling fancy.

Common Mistakes and How to Dodge Them

Why’s my chicken bland?
You probably didn’t marinate it long enough. Two hours minimum — overnight if you’ve got time. And season generously.

Croutons came out chewy, not crisp. Help?
They need space on the tray. Spread them in a single layer, don’t overcrowd. Also, don’t skip preheating the oven.

Dressing too thick?
Add a splash of water or extra lemon juice to loosen it. Buttermilk texture can vary depending on the brand.

Salad got soggy?
Don’t toss it too early. Assemble right before serving — lettuce and dressing aren’t good at waiting around together.

Storage and Reheating

Fridge:
Keep leftover chicken, croutons, and dressing in separate containers if possible. The salad’s best fresh, but will keep (undressed) for 1–2 days.

Croutons:
Store in an airtight container at room temp. If they go soft, re-toast in the oven for 5 minutes.

Dressing:
Lasts up to 5 days in the fridge. Give it a good stir before using again.

Chicken:
Great cold or warmed slightly. Add it to wraps, sandwiches, or toss in a pasta salad the next day.

Frequently Asked Questions

Can I make it ahead of time?
Yep — just keep all components separate and assemble right before serving. The croutons will thank you.

What’s a good sub for buttermilk?
Mix regular milk with a splash of lemon juice or vinegar. Let it sit for 5 minutes and boom, buttermilk.

Can I use store-bought croutons or dressing?
You can, but once you taste this version… you won’t want to. Promise.

Is this gluten-free?
Not as written, but you can use GF bread for the croutons and check that your Worcestershire sauce is GF too.

Nutrition Facts (Per Serving):

• Calories: ~510
• Fat: 34g
• Carbs: 18g
• Protein: 37g
• Sodium: Moderate
• Sugar: Low

Try More Jamie Oliver Recipes:

• Jamie Oliver​ Chicken Broccoli Pasta Bake
• Jamie Oliver​ Chicken In White Wine Sauce
• Jamie Oliver Butter Chicken​