Delia Smith Chicken Caesar Salad Recipe

This Delia Smith Chicken Caesar Salad Recipe is my home-kitchen take on a classic: crisp romaine, juicy roast chicken, crunchy garlic croutons, and a rich, properly emulsified Caesar dressing. The texture is everything you want, cool and crunchy against warm, tender chicken, with salty Parmesan in every bite. It’s very doable for beginners, especially if you follow the steps in order. Total time is about 40 to 45 minutes, and most of that is hands-off while the chicken and croutons bake.

Ingredients

For the Roasted Chicken

• 2 large chicken breasts (about 450g)
• 1 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional, but lovely)

For the Garlic Parmesan Croutons

• 120g day-old crusty bread, torn or cut into 2cm cubes
• 2 tbsp olive oil
• 1 small garlic clove, halved (for rubbing after baking)
• 1 tbsp finely grated Parmesan
• Pinch of salt

For the Caesar Dressing

• 1 egg yolk
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated (or crushed)
• 2 anchovy fillets, finely mashed (or 1 tsp anchovy paste)
• 1 tbsp lemon juice, plus more to taste
• 1 tsp Worcestershire sauce
• 120ml light olive oil or neutral oil (rapeseed/sunflower work well)
• 30g finely grated Parmesan
• 2 to 3 tbsp cold water, as needed (to loosen)
• Black pepper, to taste

For the Salad (Assembling)

• 2 romaine hearts (cos lettuce), washed, thoroughly dried, and chopped
• Extra Parmesan shavings, to serve
• Extra black pepper, to serve
• Lemon wedges, optional

How to Make Delia Smith Chicken Caesar Salad Recipe

Oven Preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the chicken and croutons cook evenly and colour nicely.
• Set up your trays: Line one baking tray for the chicken and another for the croutons (or bake in batches). This keeps the bread crisp and stops it picking up chicken juices.

Roasting the Chicken

• Season: Pat the chicken breasts dry with kitchen paper. Rub with olive oil, salt, pepper, and garlic powder (if using).
• Roast: Place on the tray and roast for 18 to 22 minutes, depending on thickness, until the chicken is cooked through (75°C in the thickest part if you have a thermometer).
• Rest: Transfer the chicken to a plate, loosely cover with foil, and rest for 10 minutes. This keeps it juicy, then slice or tear into bite-size pieces.

Baking the Croutons

• Toss the bread: Add bread to a bowl with olive oil and a pinch of salt. Toss until evenly coated, then spread in a single layer on the tray.
• Bake: Bake for 10 to 12 minutes, stirring once halfway through, until crisp and golden.
• Finish with garlic and Parmesan: While the croutons are still warm, lightly rub them with the cut side of the halved garlic clove, then toss with the grated Parmesan. Leave to cool on the tray so they stay crunchy.

Mixing the Dressing (Emulsifying)

• Start the base: In a medium bowl, whisk together the egg yolk, Dijon mustard, grated garlic, mashed anchovy, lemon juice, and Worcestershire sauce until smooth.
• Slowly add the oil: While whisking constantly, drizzle in the oil a little at a time. Go slowly at the beginning, then you can pour in a steadier stream once it thickens.
• Stir in Parmesan and adjust: Stir in the grated Parmesan and black pepper. Add 2 to 3 tablespoons cold water to loosen to a pourable, creamy consistency. Taste and add more lemon if you like it sharper.

Cooling and Assembling

• Cool components briefly: Let the chicken rest and the croutons cool for a few minutes. Warm chicken is lovely, but you do not want piping hot croutons melting into the lettuce.
• Toss the lettuce: Add chopped romaine to a large bowl. Spoon over just enough dressing to lightly coat and toss well. You can always add more, but you cannot take it away.
• Top and serve: Add sliced chicken and croutons. Finish with Parmesan shavings, a little extra black pepper, and lemon wedges if you like. Serve straight away for the best crunch.

Tips for the Best Results

How do I stop Caesar dressing from splitting?

Start with the oil very slowly, especially for the first few tablespoons. If it looks thin and slick, whisk in 1 teaspoon of water and keep whisking, then continue adding oil gradually. Using room-temperature ingredients also helps the emulsion hold.

How do I keep the lettuce crisp and not soggy?

Dry the romaine thoroughly (a salad spinner makes this easy) and dress it at the last minute. If you are serving guests, keep lettuce, chicken, croutons, and dressing separate, then toss just before bringing it to the table.

How do I make sure the chicken stays juicy?

Do not skip the resting time. Roast until just cooked through, then rest for 10 minutes before slicing. If your chicken breasts are very thick, pound them slightly to an even thickness so they cook evenly.

What can I use instead of anchovies?

Anchovies give the classic savoury depth, but you can swap them for an extra 1/2 teaspoon Worcestershire and a pinch of fine salt. It will still be tasty, just a little less traditional.

Serving Suggestions

• Serve with warm focaccia or a simple garlic bread on the side.
• Add a bowl of tomato soup for a cosy lunch pairing.
• Turn it into a fuller dinner with roasted new potatoes or sweet potato wedges.
• Top with a softly boiled egg for extra richness.

Storage

Room Temperature

This salad is best eaten straight away. If it has been dressed, do not leave it out for more than 2 hours (less in warm weather).

Refrigerator

Store components separately for the best texture. Keep chicken in an airtight container for up to 3 days, dressing for up to 3 days, and washed, dried romaine (wrapped in kitchen paper) for up to 2 days. Croutons are best stored in a sealed container at room temperature for 2 to 3 days so they stay crisp.

Freezing

You can freeze the cooked chicken (sliced or whole) for up to 2 months. Defrost overnight in the fridge and refresh gently in a low oven or pan. Do not freeze the dressed salad or the dressing, as the texture will suffer.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 18 g
• Protein: 42 g
• Fat: 36 g
• Saturated Fat: 8 g
• Sodium: 980 mg

Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs