This easy Jamie Oliver Chicken Caesar Salad is a fresh and nutritious dish perfect for a quick lunch or light dinner. With a creamy, tangy dressing and crispy croutons, it’s simple to make with common ingredients. You can even swap ingredients to suit your tastes for a custom touch!
Ingredients Needed
- 1 lemon
- 15g (½ oz) Parmesan cheese
- 2 anchovy fillets in oil
- 4 heaped tablespoons natural yoghurt
- ½ teaspoon English mustard
- 1 teaspoon Worcestershire sauce
- White wine vinegar
- Extra virgin olive oil
- 1 small red onion
- ½ a small cauliflower (300g / 10.5 oz)
- 1 romaine lettuce
- Olive oil
- 1 sprig of fresh rosemary
- 2 x 120g (4.2 oz) free-range skinless chicken breasts
- 1 thick slice of wholemeal bread
How To Make Chicken Caesar Salad
- Make the dressing: Finely grate the lemon zest and Parmesan into a large bowl. Slice the anchovies and add them along with the yoghurt, mustard, Worcestershire sauce, and half the lemon juice. Add 1 tablespoon of white wine vinegar and 2 tablespoons of extra virgin olive oil. Mix to combine.
- Prepare the vegetables: Peel and finely slice the red onion, then stir it through the dressing. Remove any tatty outer leaves from the cauliflower, then finely slice it. Slice the lettuce by hand, and pile both the cauliflower and lettuce on top of the dressed onion. Toss everything together just before serving.
- Cook the chicken: Heat 1 teaspoon of olive oil in a frying pan over medium heat. Pick the rosemary leaves off the sprig and scatter over the chicken. Lightly season both sides of the chicken breasts, then flatten them slightly with the heel of your hand. Cook for about 4 minutes on each side, or until golden and cooked through.
- Make the croutons: Cube the wholemeal bread and toast it in the pan alongside the chicken, moving it regularly until it becomes crispy and golden.
- Assemble the salad: Toss the dressed vegetables together, season to taste, and slice the chicken. Serve the salad with the crispy croutons and lemon wedges on the side for squeezing over.
Recipe Tips
- Slice vegetables thinly: Use a mandolin or sharp knife to slice the red onion and cauliflower as thinly as possible for a more delicate texture and better flavor absorption from the dressing.
- Season the chicken well: Don’t skip seasoning the chicken with rosemary and salt; it enhances the flavor and makes the chicken tastier.
- Toast the croutons until crispy: Make sure the bread cubes are golden and crispy. This adds the perfect crunch and prevents soggy croutons in the salad.
- Make the dressing ahead of time: Prepare the dressing and let it sit for 10–15 minutes before serving. It helps the flavors to meld together.
- Add lemon just before serving: Squeeze fresh lemon juice over the salad right before serving to keep the dressing bright and fresh.
How To Store Leftovers?
Let the leftover Chicken Caesar Salad cool to room temperature. Store it in an airtight container in the fridge for up to 2 days. The dressing may soften the vegetables and croutons, so it’s best to keep them separate if possible.
Nutrition Facts
Serving Size: 1 serving (approximately 192g)
- Calories: 418
- Total Fat: 17.5g
- Saturated Fat: 4.9g
- Total Carbohydrate: 22.3g
- Dietary Fiber: 6.1g
- Sugars: 12.5g
- Protein: 43g
Try More Jamie Oliver Recipes:
- Jamie Oliver Beet Salad
- Jamie Oliver Apple Salad
- Jamie Oliver Brussels Sprout Salad
- Jamie Oliver Indian Salad
Jamie Oliver Chicken Caesar Salad
Description
This easy Jamie Oliver Chicken Caesar Salad is a fresh and nutritious dish perfect for a quick lunch or light dinner. With a creamy, tangy dressing and crispy croutons, it’s simple to make with common ingredients. You can even swap ingredients to suit your tastes for a custom touch!
Ingredients
Instructions
- Make the dressing: Finely grate the lemon zest and Parmesan into a large bowl. Slice the anchovies and add them along with the yoghurt, mustard, Worcestershire sauce, and half the lemon juice. Add 1 tablespoon of white wine vinegar and 2 tablespoons of extra virgin olive oil. Mix to combine.
- Prepare the vegetables: Peel and finely slice the red onion, then stir it through the dressing. Remove any tatty outer leaves from the cauliflower, then finely slice it. Slice the lettuce by hand, and pile both the cauliflower and lettuce on top of the dressed onion. Toss everything together just before serving.
- Cook the chicken: Heat 1 teaspoon of olive oil in a frying pan over medium heat. Pick the rosemary leaves off the sprig and scatter over the chicken. Lightly season both sides of the chicken breasts, then flatten them slightly with the heel of your hand. Cook for about 4 minutes on each side, or until golden and cooked through.
- Make the croutons: Cube the wholemeal bread and toast it in the pan alongside the chicken, moving it regularly until it becomes crispy and golden.
- Assemble the salad: Toss the dressed vegetables together, season to taste, and slice the chicken. Serve the salad with the crispy croutons and lemon wedges on the side for squeezing over.
Notes
- Slice vegetables thinly: Use a mandolin or sharp knife to slice the red onion and cauliflower as thinly as possible for a more delicate texture and better flavor absorption from the dressing.
- Season the chicken well: Don’t skip seasoning the chicken with rosemary and salt; it enhances the flavor and makes the chicken tastier.
- Toast the croutons until crispy: Make sure the bread cubes are golden and crispy. This adds the perfect crunch and prevents soggy croutons in the salad.
- Make the dressing ahead of time: Prepare the dressing and let it sit for 10–15 minutes before serving. It helps the flavors to meld together.
- Add lemon just before serving: Squeeze fresh lemon juice over the salad right before serving to keep the dressing bright and fresh.
Jamie Oliver Beet Salad