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Mary Berry Chicken Caesar Salad

Mary Berry Chicken Caesar Salad - recipe card
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A classic Chicken Caesar Salad with perfectly grilled chicken breasts, crisp romaine lettuce, homemade croutons, and a rich, tangy Caesar dressing. The dressing is emulsified from scratch with anchovies and egg yolk for a creamy, authentic flavor, and the chicken is cooked until golden and juicy. This salad is a satisfying main course with a balance of savory, salty, and fresh notes.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 1 lb / 450g total)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, for brushing chicken
  • 2 thick slices white bread (about 2 oz / 55g), crusts on, cut into 1/2-inch cubes
  • 1 tablespoon unsalted butter, melted
  • 1 head romaine lettuce (about 1 lb / 450g), outer leaves discarded, inner leaves chopped into 1-inch pieces
  • 2 ounces Parmesan cheese, finely grated (about 1/2 cup lightly packed)
  • For the Caesar dressing:
  • 2 anchovy fillets in oil, drained and minced
  • 1 small garlic clove, minced to a paste
  • 1 large egg yolk (pasteurized recommended)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Season the chicken breasts all over with 1 teaspoon salt and 1/2 teaspoon pepper. Brush the skin side of each breast with 1 tablespoon olive oil. Let rest at room temperature for 10 minutes while you prepare the other components.
  2. Preheat oven to 375°F (190°C). On a small rimmed baking sheet, toss the bread cubes with the melted butter, a pinch of salt, and a pinch of pepper. Spread in a single layer and bake for 8–10 minutes, stirring halfway, until golden and crisp. Set croutons aside to cool.
  3. To make the dressing, combine the minced anchovies, garlic paste, egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce in a medium bowl. Whisk vigorously until smooth and slightly thickened, about 30 seconds.
  4. While whisking constantly, drizzle in the 1/4 cup olive oil in a slow, steady stream until fully emulsified. Repeat with the 2 tablespoons extra-virgin olive oil. The dressing should be thick and creamy. Season with a pinch of salt and pepper, then taste and adjust lemon or anchovy as needed.
  5. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat until it is hot enough that a drop of water sizzles and evaporates immediately. Carefully place the chicken breasts, top-side down, in the skillet. Cook without moving for 5–6 minutes, until the underside is deep golden brown and releases easily from the pan.
  6. Flip the chicken breasts using tongs, reduce heat to medium, and continue to cook for 5–7 minutes more, until the internal temperature at the thickest part reaches 165°F (74°C) on an instant-read thermometer. The juices should run clear. Transfer chicken to a cutting board and let rest for 5 minutes.
  7. While the chicken rests, place the chopped romaine lettuce in a large salad bowl. Drizzle with about 3 tablespoons of the dressing and toss gently to coat. Add more dressing if desired, but you want the leaves lightly dressed, not drenched.
  8. Slice the rested chicken breasts against the grain into 1/2-inch-thick strips. Arrange the sliced chicken on top of the dressed lettuce.
  9. Scatter the croutons over the salad and finish with a generous shower of grated Parmesan cheese. Serve immediately, passing any remaining dressing at the table.

Notes

Store leftover salad components separately: the dressed lettuce and sliced chicken in airtight containers in the refrigerator for up to 2 days (the lettuce will soften). The dressing keeps in a sealed jar in the fridge for up to 1 week; bring to room temperature and whisk before using. Croutons can be stored in a ziplock bag at room temperature for up to 3 days. To reheat leftover chicken, microwave on 50% power for 30-second intervals or warm in a 300°F (150°C) oven for 5 minutes; do not overheat or the breast will dry out. If you prefer to use a pasteurized egg substitute for the dressing, replace the egg yolk with 2 tablespoons of full-fat mayonnaise; reduce the olive oil to 1/4 cup total and proceed as directed.

Nutrition

Keywords: Mary Berry Chicken Caesar Salad, Caesar salad recipe, British Caesar salad, grilled chicken salad, homemade Caesar dressing, croutons from scratch, romaine lettuce salad, Parmesan Caesar, easy dinner salad, healthy main course salad

Find it online: https://maryberrycooks.co.uk/mary-berry-chicken-caesar-salad-recipe/