Ed creates a luxurious version of this classic American dish, flavoured with chicken, pancetta and a rich dressing. If you?d rather save time, use a sho-bought Caesar dressing instead of making your own.


  • 2 chicken breast fillets

  • 50g/ 2 oz cubed pancetta

  • Grated zest of 1 lemon

  • 1 tbsp chopped thyme

  • Salt and fresh ground black pepper

  • 4 eggs

  • 1 garlic clove, chopped

  • 3 heads cos lettuce, shredded

  • Handful of Parmesan cheese shavings

  • For the croutons

  • Olive oil, for shallow-frying

  • 4-5 slices of thick white bread, cut into small cubes

  • For the dressing

  • 2 garlic cloves

  • 35g/ 1½ oz tin anchovy fillets

  • Juice 1 lemon

  • 2 egg yolks

  • 325 ml/ 12 fl oz vegetable oil

  • 3 tbsp warm water

  • 1 tbsp Worcestershire sauce

  • 4 drops of Tobasco sauce

  • 1 tbsp tomato ketchup

  • 1 bunch of Parsley, finely chopped

  • 150g/ 5 ½ oz grated Parmesan cheese to garnish

  • Freshly ground black pepper


  • 1.

    Slice the chicken breasts in half horizontally and then lengthways. Mix the chicken pieces with the lemon zest, thyme and garlic. Season with salt and freshly ground pepper. Cover and marinate in the refrigerator for 2 hours.

  • 2.

    Meanwhile, hard-boil the eggs for 6 minutes, then plunge at once into cold water. Heat a griddle pan until hot. Griddle the marinated chicken until cooked through, cooking on each side. Slice the griddled chicken into strips. Cook the pancetta cubes in a frying for approx 8 minutes until cooked through and crispy.

  • 3.

    To make the croutons, heat the olive oil in a frying pan. Add the cubed bread and fry until crisp and golden brown. To make the dressing, place the garlic, anchovy fillets and lemon juice in a food processor. After one minute, with the machine still running, add the egg yolks.

  • 4.

    Gradually add the vegetable oil in a slow trickle. When two-thirds of the oil has been incorporated add the warm water, still with the blender running. Add the Worcestershire sauce, Tabasco and tomato ketchup. Gradually add the remaining olive oil, with the blender still running. Pour the Caesar salad dressing into a large bowl. Mix in the chopped parsley and grated

  • 5.

    Parmesan and season generously with freshly ground black pepper. Add the lettuce and croutons and toss well. Add the hard-boiled eggs, sliced chicken and pancetta. Garnish with parmesan shavings and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1193kj
  • Fat Total 105g
  • Saturated Fat 13g
  • Protein 36g
  • Carbohydrate 28g
  • Sugar 5g
  • Sodium 1095mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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