A proper protein-packed Caesar salad made with chicken thighs, crispy lettuce, anchovies, and a creamy dressing.

WHY THIS RECIPE IS GREAT

This chicken Caesar salad does exactly what you want from a solid meal. It hits your protein target, keeps carbs low, and actually fills you up.

Using chicken thighs instead of breast means more flavour and juicier meat. You cook it once, season it well, and it just works. The anchovies and parmesan give it a salty kick, and the Caesar dressing pulls it all together.

It’s also quick to throw together and doesn’t need loads of ingredients. Good one for a post-workout meal or a simple lunch when you don’t want to faff about.

INGREDIENTS IN CHICKEN CAESAR SALAD

CHICKEN THIGHS

Boneless, skinless thighs cooked in olive oil. They stay juicy and taste way better than breast. Season with salt and black pepper.

LETTUCE

Crisp Romaine or any crunchy lettuce you’ve got. Just wash, dry, and rip it up.

ANCHOVIES

You only need a couple of fillets, but they’re a must. They add depth and saltiness that lifts the whole thing.

PARMESAN CHEESE

A few thin shavings go a long way. Proper flavour without using loads.

CAESAR DRESSING

Use a good-quality store-bought Caesar dressing. Rich, creamy, and saves time.

EXTRA VIRGIN OLIVE OIL

Used to cook the chicken and lightly dress the lettuce. Adds healthy fats and taste.

LEMON JUICE (OPTIONAL)

Just a small squeeze over the top if you want a bit of sharpness.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

 The breakdown below is for one serving.

• 200g boneless, skinless chicken thighs
  
• 150g Romaine lettuce
  
• 2 anchovy fillets 
  
• 10g parmesan cheese
  
• 1 tbsp extra virgin olive oil (15ml) 
  
• 1 tbsp Caesar dressing (15g)
  
• squeeze of lemon (optional)

HOW TO MAKE A CHICKEN CAESAR SALAD

1. Start by heating a pan on medium heat. Add 1 tbsp of extra virgin olive oil.
2. Season the chicken thighs on both sides with salt and pepper. Once the oil is hot, lay the chicken in the pan. Cook for around 6-7 minutes on the first side, then flip and cook for another 5-6 minutes until golden and fully cooked through. Set aside to rest.
3. While the chicken is resting, wash and dry the lettuce. Rip it into bite-sized pieces and place it in a large bowl. Drizzle with 1 tsp of olive oil and toss lightly to coat.
4. Slice the cooked chicken into strips or chunks. Add it to the bowl with the lettuce.
5. Add the anchovy fillets, shave over the parmesan, and spoon over the Caesar dressing. If using lemon juice, give it a small squeeze over the top.
6. Mix everything gently and serve straight away.

TIPS AND TRICKS FOR THE BEST RESULTS

Make sure your chicken thighs are dry before cooking. This helps them get a proper sear and better flavour.

Don’t skip the anchovies. Even if you think you don’t like them, they blend into the background and make the salad taste way better.

Rest the chicken before cutting. This keeps the juices in the meat and stops the salad from going soggy.

Use a vegetable peeler to get nice parmesan shavings instead of grated. Looks better and melts into the dressing properly.

WHAT TO SERVE WITH CHICKEN CAESAR SALAD

 This salad is solid on its own if you’re watching carbs. But if you want to bump up the meal or need extra energy, you could add:

• A slice of sourdough toast
• A boiled egg for more protein
• Roasted sweet potatoes on the side
• Extra greens like spinach or rocket
  

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.