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Chicken Caesar Salad

anchovies in olive oil

Anchovies in olive oil

Chicken Caesar Salad Recipe

Easy recipe for a healthy, low-fat and low-carb chicken caesar salad.


  • 150 grams romaine lettuce leaves torn to bite-sized pieces; washed and spinned dry
  • salt & black pepper to taste

(A) Croutons

  • 5 slices baguette cubed
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp dried oregano
  • salt and black pepper to taste

(B) Baked Chicken Fillet

  • 200 grams chicken fillet boneless and skinless
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp dried oregano
  • salt and pepper to taste

(C) Caesar Salad Dressing

  • 20 grams anchovies fillets including olive oil in the tin
  • 1 tbsp Worcestershire sauce (worchester sauce)
  • 1/2 lemon juice and zest
  • 2 garlic cloves peeled
  • 2 tbsp mayonnaise
  • 1/4 cup grated parmesan cheese
  • 50 ml extra virgin olive oil

(D) Garnishing Ideas

  • parmesan cheese shavings
  • lemon wedges
  • cherry tomatoes halved
  • hard boiled quail eggs halved
  • parmesan cheese shavings


  1. To prepare croutons (A), coat baguette cubes evenly with olive oil and oregano. Season with salt and pepper.
  2. To prepare chicken (B),drizzle chicken pieces with olive oil and season oregano, salt and pepper. Arrange the chicken pieces one layer (do not stack chicken) in the center of a piece of a piece of parchment paper measuring roughly 10” (25cm) by 14“ (35cm). To wrap the package, first gather the sides lengthwise and fold in the edges. Fold in the other two sides and tuck in the edges to form a neat parcel.
  3. Place parcel on one half of a baking tray and bake at preheated oven of 200°C for 5 minutes. Arrange baguette cubes one layer occupying the other half of the baking dish. Bake for 10 minutes at 200°C (392°F) alongside chicken parcel, turning the croutons once halfway with kitchen tongs.
  4. Carefully unwrap chicken parcel (beware of steam coming out of package). Discard liquid collected. Cut chicken to even slices and set aside.
  5. To make the Caesar salad dressing, blend ingredients at (C) to a fine consistency in a blender. If you don’t have a blender, you can first use a fork to mash up the anchovies and then use a mortar and pestle to pound the dressing by hand.
  6. In a large salad bowl, add lettuce and salad dressing. Toss together and dish to individual serving bowls.
  7. Garnish with baked chicken, croutons, cherry tomatoes, eggs, parmesan cheese shavings, lemon wedge and freshly cracked black pepper.

Noob Cook Tips

  1. For maximum freshness, toss the salad with the dressing just before serving so that the leaves will be fresh and not soggy.
  2. Instead of mashing up the anchovies for the salad dressing, you can also serve them whole, or a combination of both. I personally prefer to enjoy them mashed in the sauce.
  3. If you like pure Caesar salad, just omit the chicken.
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20 comments on “Chicken Caesar Salad”

  1. Thanks for the ultimate recipe

  2. The salad looks so fresh and delightful. Love your dressing glass…very practical and cute.

  3. love! but we can’t eat the croutons… hmm maybe 1 or 2 or 3…

  4. Hi, my dressing turned out rather thick. Any suggestion how to thin it down? Do I add water or mayo or….?

    • Hi Agnes, you can adjust the consistency by adding more extra virgin olive oil to make it more watery; more mayo for more “body”, more anchovies for saltier taste etc. and note that the amount of extra virgin olive oil used in this recipe is 50ml

    • Thank you! The dressing was yummy!

  5. Hello! Can I use Japanese mayo? Will it be too light?

  6. Good day
    What is anchovies fillet ? Isit ikan bilis ? Is this baked/fried or just raw washed ones ?

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