Delia Smith Chicken Caesar Salad Recipe

This chicken caesar salad takes Delia Smith’s classic caesar from her Summer Collection and turns it into a full meal by adding grilled chicken breast sliced into strips on top. The caesar salad dressing, croutons, and leaves are exactly the same: cos lettuce, rocket, Parmesan croutons, and that lime and anchovy dressing made in a food processor, serving 2 as a main or 4 as a starter in about 30 minutes.

I used to order chicken caesar at restaurants thinking it was complicated, but then I read Delia’s note at the bottom of her caesar salad recipe where she says to just grill a chicken breast and slice it on top, and that is genuinely all there is to it.

More Salad Recipes:

• Salade Nicoise
• Couscous Salad
• Potato Salad

What Makes Delia’s Caesar Dressing Different

Most caesar dressings use lemon juice but Delia uses lime, which gives a sharper, more unusual bite. She makes the dressing in a food processor with a whole raw egg rather than whisking by hand, so it comes out thicker and clingier than any bottled version.

The anchovy fillets dissolve into the dressing during blending. You cannot taste fish, just a deep savoury note that makes the whole salad taste more interesting.

Chicken Caesar Salad Ingredients

The Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon of olive oil
• Salt and freshly milled black pepper

The Salad:

• 1 cos (romaine) lettuce
• A handful of rocket (arugula) leaves
• 40g (1.5 oz) Parmesan, finely grated, plus shavings for serving

The Croutons:

• 50g (2 oz) white bread, crusts removed, cut into small cubes
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of finely grated Parmesan
• 1 clove of garlic, crushed

The Dressing:

• 1 large egg
• 1 clove of garlic
• 2 anchovy fillets (from a tin, with their oil)
• 1 tablespoon of lime juice
• 1 teaspoon of mustard powder
• A few drops of Worcestershire sauce
• 5 tablespoons of extra virgin olive oil
• Freshly milled black pepper

How To Make Delia Smith Chicken Caesar Salad

1. Make the croutons: Preheat the oven to 180°C (gas mark 4). Toss the bread cubes with the olive oil, Parmesan, and crushed garlic. Spread on a baking tray and bake for 10 minutes until golden. Set aside to cool.
2. Grill the chicken: Rub the chicken breasts with olive oil, salt, and pepper. Grill or pan-fry over medium-high heat for 5 to 6 minutes each side until cooked through. Rest for 5 minutes, then slice into thin strips.
3. Make the dressing: Put the egg, garlic, anchovy fillets with their oil, lime juice, mustard powder, and Worcestershire sauce in a food processor. Blend until smooth. With the motor running, add the olive oil in a thin stream until thick and glossy. Season with pepper.
4. Assemble: Tear the cos lettuce and rocket into a large bowl. Pour the dressing over and toss until every leaf is coated. Scatter the grated Parmesan, toss again, then top with the croutons and sliced chicken.
5. Serve: Finish with Parmesan shavings and eat immediately while the croutons are still crunchy.

How To Get the Chicken Right

The biggest mistake is overcooking, so slice the thickest part of the breast to check: no pink, but still juicy. If it is dry the salad suffers because the chicken is the main protein and there is no sauce to hide behind.

I sometimes use leftover roast chicken instead of grilling fresh. It saves time and the cold chicken works just as well with the cold dressing.

Is This a Main Course or a Starter?

Delia’s original caesar without chicken is a starter, but with chicken it becomes lunch for two. I serve it with nothing else, maybe bread on the side, and it fills you up without feeling heavy.

For a bigger spread, pair it with the vinaigrette dressed new potato salad. The mint and lime play off each other well.

Nutrition Facts

• Calories: 480 kcal
• Fat: 32g
• Carbohydrates: 12g
• Fibre: 2g
• Protein: 38g

Nutrition is estimated per serving based on 2 main-course servings.

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