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Here is a slightly different version of the classic Caesar Salad. Here we use the sweeter, softer baby butter lettuce leaves instead of the more firm, robust Cos lettuce and juicy, grilled chicken breast fillets. The classic dressing though, has remained the same. You will need tender, juicy grilled chicken breasts for this recipe. Click here to see how to perfectly grill them.

Chicken Caesar Salad


  • 30 ml white wine vinegar
  • 10 ml Worcester sauce
  • 1 jumbo egg yolk
  • 30 ml Dijon mustard
  • 30 ml mayonnaise (optional)
  • 3 or 4 anchovy fillets, coarsely sliced
  • 1 2 cloves garlic, coarsely sliced
  • 125 ml light olive oil (or half extra virgin olive oil and half canola oil)
  • 90 ml Parmesan cheese, finely grated
  • salt and freshly-milled black pepper
  • 4 generous handfuls baby butter lettuce leaves
  • 2 or 3 grilled chicken breast fillets, sliced thinly
  • 250 375 ml baked croutons

Chef's hint:

You will notice from the ingredients, you have a choice as to the quantities of the chicken and croutons. You be the judge as to your needs or appetites :)


First make the dressing by placing the vinegar, Worcester sauce, egg yolk, mustard, mayonnaise (if using), anchovies and garlic into a small processor or blender jug. Process until smooth.

Transfer mixture to a mixing bowl. Now, adding the oil in a thin stream, whisk until the dressing is emulsified. Stir in the Parmesan and season to taste adding a drop or two more vinegar if you like.

Place the lettuce leaves on a salad platter and arrange the chicken slices on top. Scatter with the croutons and drizzle with the dressing before serving.

Serves 4 as a light meal