John and Lisa's Weekend Kitchen

Chicken caesar salad with cheat’s dressing & homemade croutons

The combination of chicken, anchovy, garlicky dressing and chunky croutons in this proper caesar salad is hard to beat, and makes a super speedy supper.

Serves 4

Ingredients for the salad

4 cooked chicken breasts, skin removed and shredded

60g parmesan

4 small gem lettuces

60g anchovy fillets  

4 slices of bread, cubed

100g pancetta, cubed

Olive oil

Salt and pepper

Ingredients for the dressing

4-5 tbsp mayonnaise

30g grated parmesan

2 anchovies

1 clove garlic

A squeeze of lemon juice

Warm water


  • Preheat the oven to 180c.

  • Fry off the pancetta until crispy. Season with a little pepper and remove from the pan.

  • Add the cubes of bread to the same pan and coat with the oil from the pancetta. Toss with a little more olive oil, add to a baking tray and cook for 15 minutes.

  • For the dressing, whisk up all the ingredients in a bowl. Add some warm water if necessary to loosen the mixture and make it glossy.

  • To clean the lettuce, submerge in a bowl of water and allow any dirt to rise to the top. Shake well, tear and add to a salad bowl with the rest of the salad ingredients, including the baked croutons.

  • Pour over the dressing and combine.

  • Top with grated parmesan and any extra croutons. 

John and Lisa's Weekend Kitchen