Gordon Ramsay Chicken Caesar Salad Recipe

This crisp, savoury gordon ramsay chicken caesar salad recipe is made with pan-fried chicken breasts, homemade garlic croutons, and ready in 30 minutes. Tossing the crisp romaine leaves in the rich, emulsified anchovy dressing coats every bite in sharp parmesan flavour. I find making the dressing from scratch completely transforms this classic dish.

Why This Classic Works

I used to rely on store-bought Caesar dressings, assuming making it from scratch was too difficult. Emulsifying the egg yolks with oil and anchovies actually takes just a few minutes and tastes infinitely fresher.

Frying the croutons in the same pan used for the chicken and bacon absorbs all those incredible savoury cooking juices. It is a simple step that builds layers of flavour without creating extra washing up.

gordon ramsay chicken caesar salad recipe Ingredients

• 2 boneless skinless chicken breasts
• 1 large head of romaine (cos) lettuce, chopped
• 4 slices of smoked streaky bacon or pancetta
• 2 thick slices of rustic sourdough bread, torn into chunks
• 2 free-range egg yolks
• 1 tbsp Dijon mustard
• 1 clove garlic, crushed
• 50g tinned anchovy fillets, drained and finely chopped
• 1 lemon, juiced
• 75g Parmesan cheese, finely grated
• 150ml light olive oil

How To Make gordon ramsay chicken caesar salad recipe

1. Cook the bacon: Place a large frying pan over medium heat and fry the bacon slices until crisp. Remove with a slotted spoon and set aside to drain on kitchen paper.
2. Fry the chicken: Season the chicken breasts with salt and pepper. Fry in the residual bacon fat for 6 to 8 minutes per side until cooked through, then rest before slicing.
3. Toast the croutons: In the same pan, add the torn sourdough chunks. Fry until golden and crisp, absorbing the leftover pan juices, then remove from heat.
4. Make the dressing: Whisk the egg yolks, Dijon mustard, garlic, and anchovies in a bowl. Slowly drizzle in the olive oil while whisking continuously until thick, then stir in lemon juice and most of the parmesan.
5. Assemble the salad: Toss the chopped romaine lettuce with the dressing until well coated. Top with the sliced chicken, crispy bacon, croutons, and the remaining parmesan cheese.

Recipe Tips

• Use room temperature eggs: Using room temperature egg yolks helps the dressing emulsify smoothly without separating.
• Tear the bread: Tearing the sourdough instead of cutting it creates uneven edges that get extra crispy in the hot pan.
• Rest the chicken: Let the cooked chicken breasts rest for five minutes before slicing to keep them tender and juicy.

What To Serve With Chicken Caesar Salad

This salad easily stands on its own as a fulfilling main course for lunch or dinner. If you want a larger spread, serve it alongside some garlic butter flatbreads or a light tomato basil soup.

How To Store

Store the dressing and cooked chicken in separate airtight containers in the fridge for up to three days. Keep the croutons in a dry cupboard at room temperature, and only toss the salad right before eating.

FAQs

Can I use cooked leftover chicken?

Yes, you can slice up cold roast chicken instead of pan-frying fresh breasts to save time. Just ensure the chicken is safely stored and consumed within a few days of its original cooking time.

What can I use instead of anchovies?

If you dislike anchovies, use a dash of Worcestershire sauce or a spoonful of capers to add that necessary salty kick. The flavour profile will shift slightly, but it still tastes incredibly savoury.

Is it safe to eat raw egg yolks?

Generally, using fresh, pasteurised eggs is safe for most people. Pregnant women or those with weakened immune systems should look for commercially pasteurised eggs to be absolutely certain.

Nutrition

• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 12g
• Cholesterol: 245mg
• Sodium: 1200mg
• Total Carbohydrate: 22g
• Protein: 42g

Gordon Ramsay Chicken Caesar Salad Recipe

Recipe by Sophie Lane

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Crisp, savoury pan-fried chicken breasts and homemade garlic croutons make this gordon ramsay chicken caesar salad recipe ready in 30 minutes. Tossing the fresh romaine in a rich, from-scratch dressing creates a quick, impressive weekend lunch.

Ingredients

• 2 boneless skinless chicken breasts

• 1 large head of romaine (cos) lettuce, chopped

• 4 slices of smoked streaky bacon or pancetta

• 2 thick slices of rustic sourdough bread, torn into chunks

• 2 free-range egg yolks

• 1 tbsp Dijon mustard

• 1 clove garlic, crushed

• 50g tinned anchovy fillets, drained and finely chopped

• 1 lemon, juiced

• 75g Parmesan cheese, finely grated

• 150ml light olive oil

Directions

• 1. Cook the bacon: Place a large frying pan over medium heat and fry the bacon slices until crisp. Remove with a slotted spoon and set aside to drain on kitchen paper.
• 2. Fry the chicken: Season the chicken breasts with salt and pepper. Fry in the residual bacon fat for 6 to 8 minutes per side until cooked through, then rest before slicing.
• 3. Toast the croutons: In the same pan, add the torn sourdough chunks. Fry until golden and crisp, absorbing the leftover pan juices, then remove from heat.
• 4. Make the dressing: Whisk the egg yolks, Dijon mustard, garlic, and anchovies in a bowl. Slowly drizzle in the olive oil while whisking continuously until thick, then stir in lemon juice and most of the parmesan.
• 5. Assemble the salad: Toss the chopped romaine lettuce with the dressing until well coated. Top with the sliced chicken, crispy bacon, croutons, and the remaining parmesan cheese.