Recipe of The Month | Chicken Caeser Salad

Recipe of The Month | Chicken Caeser Salad


For the chicken

  • 1½ tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp fresh thyme leaves, plus a few sprigs
  • 1 garlic clove, bashed to bruise
  • 4 organic/free-range skinless boneless chicken breast fillets, about 140g/5oz each

For the croutons

  • 100g rustic granary bread
  • 2 tbsp olive oil

For the dressing and salad

  • 1 garlic clove, finely chopped
  • 1 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • 1 tbsp lemon juice, plus extra for squeezing
  • good pinch chilli flakes
  • 4 anchovies
  • fillets, finely chopped
  • 3 tbsp good-quality mayonnaise
  • 4 tbsp fat-free yogurt
  • 1 head romaine or Cos lettuce
  • 100g bag rocket or watercress
  • 25g piece parmesan shaved with a potato peeler


Start off by mixing the lemon juice, oil, thyme and garlic in a dish for the chicken marinade. Add the chicken to this mix and coat it well. Season this with black pepper and leave to sit for 2 hours.

Preheat the oven to 200 degrees. Cut the bread into large cubes to have as croutons. Spread them out on a baking sheet and then brush with 2 tbsp of oil. Bake these for around 10 minutes – or until they are golden and crisp!

In the meantime, put the garlic, mustard, Worcestershire sauce, lemon juice, chilli and anchovies into a mini blender and blend until smooth. Add the mayonnaise and yoghurt then blend again. 

Heat up a pan until very hot and lay the chicken down on the skin side. Cook for 15 minutes, turning a few times, until cooked thoroughly. Then allow the chicken to sit for 5 minutes before slicing.

Tear the lettuce leaves into equal sizes and mix with the rocket and watercress in a large bowl. Throw in the croutons, chicken and parmesan and drizzle the rest of the dressing over the entire salad. Finish with a squeeze of lemon. 

Simple and delicious!

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