Back to Sides
Chicken Pancetta Caesar Salad
Serves 4 Prep 15 min Cook 15 min Total 30 min Type Side Origin American

Chicken Pancetta Caesar Salad

This salad, created by Caesar Cardini from Caesar's Palace in Los Angeles, is an absolute classic that works wonderfully either as a starter or a main meal.

Serves 4 Prep 15 minutes Cook 15 minutes Units Rate

Overview

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender chicken, and pancetta. The soft-boiled egg adds creaminess to the velvety emulsified dressing.

Ingredients

Protein

  • 2 chicken fillets (medium, sliced)
  • 300 g pancetta

Greens and vegetables

  • 2 cos lettuces
  • 4 thick slices wholemeal bread
  • 25 g Parmesan cheese (grated)
  • 50 g Parmesan cheese (flakes)

Dressing

  • 15 g anchovy fillets (drained and chopped)
  • 2 tsp capers
  • 2 tsp Worcestershire sauce
  • ½ tsp Dijon mustard
  • Dash of Tabasco sauce
  • ½ lemon (juice)
  • ½ garlic clove (crushed)
  • 2 tbsp Parmesan cheese (finely grated)
  • 1 egg (boiled 90 seconds, shelled)
  • 150-300 ml extra virgin olive oil
  • Freshly ground black pepper

For pan-frying

  • 4 tbsp olive oil

Method

Stage 1 - Prepare croutons

  1. Preheat oven to 200°C.
  2. Remove crusts from bread and cut into 1 cm cubes.
  3. Place in a roasting tin, sprinkle with olive oil and a little pepper.
  4. Bake, turning every minute, until golden and crispy (~5 mins).
  5. Toss in grated Parmesan and set aside to cool.

Stage 2 - Cook protein

  1. Fry chicken breasts in 2 tbsp olive oil until golden; set aside.
  2. Add 1 tbsp olive oil to the pan and fry pancetta until crispy; set aside.

Stage 3 - Make dressing

  1. Place dressing ingredients in a blender, using 150 ml oil.
  2. Purée until thick and creamy.
  3. Add more oil gradually if needed until emulsified and able to coat the back of a spoon.

Stage 4 - Assemble salad

  1. Break lettuce into separate leaves.
  2. Toss lettuce leaves in dressing, ensuring all are coated.
  3. Divide between salad bowls and top with chicken, pancetta, croutons, and half of the Parmesan flakes.
  4. Sprinkle with remaining Parmesan and serve.

Notes

  • Soft-boiled egg: Boil for exactly 90 seconds for a runny yolk; this creates the rich, creamy dressing base.
  • Anchovies: Essential for authentic flavour; use good-quality fillets. Their saltiness is key to the dressing.
  • Parmesan: Freshly grate or chip flakes; pre-grated loses flavour qualities.
  • Croutons: Make ahead and store in an airtight container; they crisp up as they cool.

Serving

Serve immediately as a starter or light main course. Accompany with crusty bread to mop up the dressing.

Storage

  • Best eaten immediately; do not prepare ahead as lettuce wilts.
  • Leftover dressing keeps refrigerated for 2-3 days in an airtight container.
  • Do not freeze.

More like this

1 / 4
Tandoori Chicken Tikka

Tandoori Chicken Tikka

Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.

Sides 5 minutes Serves4