Roast Chicken Caesar Salad

Few salads are as satisfying as a well-made Chicken Caesar Salad. Crisp romaine lettuce, crunchy homemade croutons, tender roast chicken, and a rich, creamy Caesar dressing come together to create a timeless classic. Making everything from scratch elevates this simple dish into something truly special. A homemade Chicken Caesar Salad is proof that simple ingredients, prepared well, can create something truly exceptional. Crisp, creamy, savoury, and satisfying, it's a dish that never goes out of style.

Ingredients

For the Homemade Mayonnaise

• 2 egg yolk

• 200ml neutral oil (such as sunflower or vegetable oil)

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• ½ tsp salt

For the Caesar Dressing

• 4 tbsp homemade mayonnaise

• 3 anchovy fillets

• 1 tsp Worcestershire sauce

• 1 garlic clove, finely grated

• 30g Parmesan cheese, finely grated

For the Croutons

• 3–4 slices stale bread

• 2 tbsp olive oil

• Pinch of salt

For the Roast Chicken

• 1 whole chicken

• Salt and black pepper

To Assemble

• 2 heads romaine lettuce, chopped

• Extra Parmesan, shaved or grated

Method

1. Roast the Chicken

• Preheat your oven to 170°C (150°C fan).

• Pat the chicken dry with kitchen paper and season generously all over with salt and black pepper. Place in a roasting tray and roast for approximately 2 hours, or until the juices run clear and the thickest part of the thigh reaches 75°C.

• Allow the chicken to rest for at least 15 minutes before carving. Remove the meat from the bones and slice or shred into bite-sized pieces.

2. Make the Homemade Mayonnaise

• In a bowl, whisk together the egg yolk, Dijon mustard, lemon juice, and salt.

• Slowly drizzle in the neutral oil while whisking continuously. Start with just a few drops at a time, then gradually increase to a steady stream as the mixture thickens. Continue until all the oil has been incorporated and the mayonnaise is smooth and creamy.

3. Prepare the Caesar Dressing

• Finely chop the anchovies into a paste.

• In a bowl, combine the homemade mayonnaise, anchovies, Worcestershire sauce, grated garlic, and Parmesan. Mix until smooth and well combined. Taste and adjust seasoning if needed.

4. Make the Croutons

• Cut the bread into rough cubes.

• Toss with olive oil and a pinch of salt, then spread onto a baking tray. Bake at 200°C for 10–15 minutes, turning once halfway through, until golden brown and crisp.

• Allow to cool before using.

5. Assemble the Salad

• Place the chopped romaine lettuce into a large serving bowl.

• Add the roast chicken and croutons, then spoon over the Caesar dressing. Toss gently until everything is evenly coated.

• Finish with extra Parmesan shavings and a generous crack of black pepper.

Tips

• Day-old bread makes the best croutons.

• For a stronger Caesar flavour, add an extra anchovy fillet.

• Leftover roast chicken works perfectly for a quick midweek version.

• The dressing can be made up to two days in advance and kept chilled.