Mary Berry Chicken Caesar Salad Recipe – Crispy, Creamy & Comforting

I didn’t expect a Chicken Caesar salad to be this good. But the first time I tried Mary Berry’s twist on the classic, I knew it was a keeper. It’s hearty without being heavy—juicy chicken breast, crunchy croutons, crisp romaine, shaved Parmesan, and a creamy dressing that hits all the right notes of tangy, garlicky, and savory.

The first time I made it, I overdressed the salad (classic mistake)—the lettuce wilted faster than you can say “tea’s ready.” But once I learned to toss lightly and add the dressing bit by bit, it became one of my most reliable midweek meals. Today, I’ll walk you through Mary Berry’s Chicken Caesar Salad and how I make it at home without fuss.

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Why This One Works So Well

• Protein-packed but light – Chicken makes it filling, but the fresh romaine keeps it crisp.
• The dressing is everything – Homemade with garlic, lemon, and Parmesan—once you try it, you’ll never go back to bottled.
• Easy but impressive – 25 minutes from start to finish, and it feels restaurant-level.
• Customisable – Add bacon, avocado, or eggs if you like.

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Ingredients + Why They Matter

For the salad:

• Romaine lettuce (2 heads, chopped) – Crisp and sturdy enough to hold the creamy dressing.
• Chicken breasts (2, skinless, boneless) – Pan-fried or grilled; juicy protein.
• Olive oil (1 tbsp) – For cooking chicken, adds richness.
• Croutons (1½ cups) – I toast day-old bread in olive oil for max crunch.
• Parmesan cheese (50g / ½ cup, shaved) – Salty, nutty bite.
• Salt & black pepper – Season every layer.

For the Caesar dressing:

• Garlic (1 clove, minced) – Pungent base note.
• Anchovy fillets (2, chopped) – Essential for that umami depth.
• Dijon mustard (1 tsp) – Helps emulsify and adds tang.
• Worcestershire sauce (1 tsp) – Savory boost.
• Lemon juice (1 tbsp, fresh) – Brightens everything.
• Mayonnaise or Greek yogurt (3 tbsp) – Creamy body; yogurt makes it lighter.
• Extra virgin olive oil (3 tbsp) – Smooth finish.
• Grated Parmesan (2 tbsp) – Makes the dressing extra luxurious.

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Want to Change It Up? Here’s How

• Vegetarian – Skip chicken and anchovies, swap in roasted chickpeas or halloumi.
• Seafood Caesar – Replace chicken with grilled salmon or prawns.
• Add-ons – Soft-boiled eggs, crispy bacon bits, or avocado slices all work beautifully.
• Leaf swap – Little gem, iceberg, or baby kale if you fancy a change.

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Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Lettuce turned soggy	Added too much dressing	Dress lightly, add more at the table
Chicken dried out	Cooked on too high heat	Medium heat, rest before slicing
Croutons went chewy	Used fresh bread	Use day-old bread and toast well

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How to Make Mary Berry’s Chicken Caesar Salad

1. Cook the chicken – Season chicken with salt & pepper. Heat oil in a pan, cook 5–6 mins per side until golden. Rest, then slice.
2. Make the dressing – Whisk garlic, anchovy, mustard, Worcestershire, lemon juice, and mayo/yogurt. Slowly whisk in olive oil, stir in Parmesan. Season.
3. Prepare the salad – Chop romaine, toss in a large bowl with croutons and Parmesan shavings.
4. Assemble – Add chicken slices, drizzle with dressing, toss gently.
5. Serve – Top with extra Parmesan. Best eaten immediately.

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Tips From My Kitchen

• Let the chicken rest 5 minutes before slicing—locks in the juices.
• Make your own croutons—day-old bread + olive oil = unbeatable crunch.
• Add dressing slowly—you can always add more, but you can’t take it out.
• Grill the chicken if you can—the smoky char adds another layer of flavour.

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Storage + Serving

• Leftovers: Store chicken and dressing separately; lettuce should stay undressed.
• Dressing: Keeps 3 days in a sealed jar in the fridge.
• Chicken: Cook ahead, refrigerate 2 days in an airtight container.
• Not freezer-friendly – lettuce and croutons don’t survive the cold.
• Serve with: Garlic bread, a crisp white wine, or sparkling water.

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FAQs – Mary Berry Chicken Caesar Salad

Q: Can I make Mary Berry’s Chicken Caesar Salad in advance?
A: Yes, prep the chicken, dressing, and lettuce ahead, but combine just before serving to keep the lettuce crisp.

Q: Do I have to use anchovies in the Caesar dressing?
A: Anchovies are traditional and add depth. If you’re not a fan, add extra Worcestershire sauce or capers for a similar effect.

Q: Can I use rotisserie or leftover chicken instead?
A: Absolutely. Rotisserie chicken saves time and works beautifully with the dressing.

Q: What’s the best lettuce for Caesar salad?
A: Romaine is classic because it’s crisp and holds up well. Iceberg or little gem also work.

Q: Can I make this salad healthier?
A: Yes—swap mayo for Greek yogurt in the dressing and grill chicken without extra oil.

Q: Can I add pasta or grains?
A: Definitely—quinoa, orzo, or wholemeal pasta turn this into a filling main meal.

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Similar Recipes You May Like:

• Mary Berry Waldorf Salad
• Mary Berry Cobb Salad Recipe
• Mary Berry Green Salad Recipe

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