The Definitive Chicken Caesar Salad
A true classic, this recipe shows you how to assemble the perfect Chicken Caesar Salad from scratch. From the creamy, authentic dressing to the golden, crunchy croutons, it's a lesson in getting the details right.
A Step-by-Step Guide to the Perfect Delia Smith Chicken Caesar Salad Recipe
This Delia Smith Chicken Caesar Salad Recipe is, I believe, the definitive version of what can be a truly wonderful dish. So often, what is served up under this name is a sad affair of limp lettuce and bottled dressing. But a true Caesar, made with care and attention to each component, is a thing of beauty. It's a symphony of textures and flavours: crisp, sturdy lettuce, a genuinely creamy and savoury dressing, crunchy, garlic-scented croutons, and of course, wonderfully moist chicken.
There are no shortcuts here, because each step is what builds the character of the final dish. The dressing is a proper, emulsified sauce made with egg yolk and anchovies – please don’t be afraid of them, they melt away to provide a deep, savoury flavour that is absolutely essential. The croutons are made from real bread, fried until golden, and the chicken is gently poached to keep it succulent.
Learning to make this salad properly is a real kitchen skill. It’s perfect for a special lunch or a light supper, and once you’ve mastered the components, you’ll never look at a pre-packaged version in the same way again. It is, quite simply, a lesson in how good a salad can be when given the respect it deserves.
Why You'll Love This Recipe
- The dressing is made the traditional way, with an egg yolk and oil emulsion. This creates a rich, creamy sauce that clings beautifully to the leaves without being heavy.
- We make our own croutons from stale bread. They are infinitely better than shop-bought, providing a superior crunch and absorbing the garlic and oil flavours perfectly.
- Poaching the chicken, rather than frying or grilling, is a specific choice to ensure it remains wonderfully moist and tender, providing a perfect textural contrast to the crisp lettuce and croutons.
Ingredients
- 2 large, free-range skinless chicken breasts
- 2 large heads of Romaine (or Cos) lettuce
- 150g stale, good-quality white bread, crusts removed, cut into 2cm cubes
- 3 tbsp olive oil, plus extra for the dressing
- 2 large cloves of garlic, 1 peeled and bruised, 1 finely crushed
- 75g Parmesan cheese, freshly grated, plus extra for shavings to serve
- For the Dressing:
- 1 large, very fresh free-range egg yolk
- 2 tsp Dijon mustard
- 4 anchovy fillets in oil, drained and finely chopped to a paste
- 1 crushed clove of garlic (from above)
- Juice of 1 lemon
- 5 tbsp olive oil
- 5 tbsp groundnut or sunflower oil
- Freshly milled black pepper
Equipment Needed
Large salad bowl · Salad spinner · Medium saucepan with a lid · Large heavy-based frying pan · Medium mixing bowl · Balloon whisk · Sharp knife and chopping board
Step-by-Step Instructions
- First, cook the chicken. Place the chicken breasts in a saucepan and just cover with cold water or light chicken stock. Bring it slowly to a simmer, then pop a lid on, turn off the heat, and leave it to sit in the hot water for 15-20 minutes, or until cooked through. Remove the chicken and allow it to cool completely before slicing.
- Next, the croutons. Heat the 3 tablespoons of olive oil in a large, heavy-based frying pan over a medium heat. Add the bruised garlic clove and fry for a minute to infuse the oil, then add the bread cubes. Fry, turning them frequently, for about 5-8 minutes until they are crisp and golden brown all over. Remove the garlic clove, then transfer the croutons to a plate lined with kitchen paper to drain.
- Now, for the dressing, which is the heart of the matter. In a medium bowl, whisk together the egg yolk, Dijon mustard, the mashed anchovy fillets, and the finely crushed garlic. It’s important to combine these well first.
- Begin to add the oils, literally one drop at a time to start, whisking continuously. This is crucial for the emulsion to form. Once it begins to thicken, you can add the oil in a very thin, steady stream. Continue whisking until all the oil is incorporated and you have a thick, glossy mayonnaise-like dressing.
- Stir in the lemon juice and the 75g of grated Parmesan. Season with plenty of freshly milled black pepper. You shouldn't need salt, as the anchovies and Parmesan are salty enough. The dressing should be thick but pourable; if it's too thick, you can add a teaspoon of warm water to loosen it.
- To assemble the salad, ensure your lettuce is washed and, most importantly, thoroughly dry. A salad spinner is best for this. Tear the leaves into bite-sized pieces and place them in a large salad bowl.
- Pour about two-thirds of the dressing over the leaves and toss gently but thoroughly to coat every leaf. Add the sliced chicken and the croutons, and toss again briefly. Serve immediately, topped with the remaining dressing drizzled over and generous shavings of Parmesan cheese.
Delia's Notes from the Kitchen
The two non-negotiable rules for success with this salad are these: first, your lettuce leaves must be absolutely, unequivocally bone dry before you dress them. Any water will dilute the dressing and make the leaves limp. Secondly, do not be tempted to dress the salad until the very moment you are ready to serve it. The transformation from crisp to sad is a rapid one!
How to Store & Reheat
A dressed Caesar salad does not keep; the lettuce will wilt and the croutons will become soggy within the hour. It is imperative to assemble and dress it just before serving. However, the components can be prepared ahead: the dressing can be made and kept in a sealed jar in the refrigerator for up to 3 days (give it a good shake before using), the croutons can be stored in an airtight container at room temperature for a day, and the poached chicken can be stored, covered, in the fridge for up to 2 days.
Frequently Asked Questions
Are the anchovies really necessary in the dressing?
Yes, I'm afraid they are. They are the soul of a true Caesar dressing, providing a deep, savoury, umami flavour that you simply cannot replicate. They are mashed into a paste and melt into the dressing, so you won't taste 'fish', only a wonderful complexity.
My dressing split or looks curdled. Can I save it?
Yes, it can usually be rescued. In a clean bowl, place a fresh egg yolk (or a teaspoon of Dijon mustard) and begin to whisk. Then, very, very slowly, add the split mixture a drop at a time, whisking constantly, as if you were starting from scratch. This should bring it back together into a smooth emulsion.
Can I use bottled dressing to save time?
You can, of course, but the result will be a pale imitation of the real thing. Homemade dressing has a freshness and creamy texture that is far superior. The process of making it is a skill worth learning and is what elevates this from a simple salad to a truly special dish.
Why use raw egg yolk, and is it safe?
The raw egg yolk is the classic emulsifier that gives the dressing its characteristic creamy body. To ensure safety, it is vital to use the freshest eggs you can find, from a reputable source, and look for the British Lion mark on the shell if you are in the UK.
What's the best lettuce for a Caesar salad?
Romaine, or Cos as we often call it, is the only choice. Its leaves are sturdy and crisp with a central rib that has a wonderful crunch. They have the structural integrity to hold up to the rich, creamy dressing without wilting immediately, which is exactly what you need.