Chicken Caesar Salad

Ingredients

• •2 medium (about 300 g each) boneless skinless chicken breasts
• •2 large heads romaine lettuce, outer leaves removed, inner leaves separated
• •3 thick slices (about 150 g) stale crusty bread, torn into 2 cm irregular pieces
• •4 tablespoons extra-virgin olive oil, divided
• •2 cloves garlic, 1 minced for dressing, 1 halved for crouton oil
• •4 anchovy fillets in oil, drained
• •4 tablespoons (60 g) good-quality mayonnaise
• •30 g Parmesan, finely grated, plus shavings to serve
• •2 tablespoons fresh lemon juice
• •1 teaspoon Dijon mustard
• •1 teaspoon Worcestershire sauce
• •to taste salt and freshly ground black pepper

Directions

1. 1Heat the oven to 200°C (180°C fan / 400°F). Warm 2 tablespoons of the olive oil in a small pan over low heat for 1 minute, then add the halved garlic clove and let it gently sizzle for 2 minutes until fragrant but not browned. Discard the garlic. Toss the torn bread pieces in the garlic oil on a baking tray, season lightly with salt, and spread in a single layer. Bake for 12–15 minutes, turning once halfway, until deep golden and crunchy all the way through. Set aside to cool — they must be completely cool before going on the salad or they will wilt the leaves.
2. 2While the croutons bake, make the dressing. On a cutting board, roughly chop the anchovy fillets, then use the flat of your knife to mash them to a paste by scraping and pressing — this distributes the flavour without any fishy chunks. Transfer the paste to a bowl. Add the minced garlic, mayonnaise, grated Parmesan, lemon juice, Dijon mustard, and Worcestershire sauce. Whisk everything together until smooth and creamy. Taste: it should be savoury, tangy, and a little sharp. Season with black pepper; it will need little or no salt because the anchovies and Parmesan provide plenty. Set the dressing aside.
3. 3Pat the chicken breasts completely dry with kitchen paper — this is the single most important step for a good sear; surface moisture causes steaming, not browning. Season both sides generously with salt and black pepper.
4. 4Heat the remaining 2 tablespoons of olive oil in a heavy frying pan (cast iron or stainless steel) over medium-high heat until the oil shimmers and a drop of water flicked in spits immediately, about 90 seconds. Lay the chicken breasts smooth-side down and do not move them for 4 minutes. Lift one edge — the breast should release cleanly and be deep golden brown. If it resists, give it another minute.
5. 5Flip the chicken and reduce the heat to medium. Cook for a further 5–8 minutes depending on thickness, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Visual cue: the sides should be fully opaque with no pink, and the juices that run to the surface when pressed should be clear not pink. Transfer to a board and rest uncovered for 5 minutes — do not skip this; resting allows the juices to redistribute so the meat stays moist when sliced.
6. 6While the chicken rests, prepare the romaine. Tear or chop the leaves into roughly 5–6 cm pieces. Place them in a large bowl, then refrigerate for 5 minutes if they are not already very cold and crisp. Cold, dry leaves are essential: dressing clings to a cold crisp leaf and slides off a warm limp one.
7. 7Add about two-thirds of the dressing to the romaine. Using tongs or clean hands, toss thoroughly so every leaf is coated, adding more dressing as needed. You want the leaves glistening but not pooling dressing at the bottom of the bowl.
8. 8Slice the rested chicken at a slight angle into 1 cm slices. Divide the dressed romaine between two large plates or shallow bowls. Arrange the chicken slices over the top, scatter the cooled croutons across each plate, and finish with a few shavings of Parmesan and a generous grind of black pepper. Serve immediately.

💡 Drying the chicken breast thoroughly before seasoning is what gives you a golden crust rather than pale steamed meat — worth the extra 30 seconds.

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