Chicken Caesar Salad

Salade César

Tender and juicy chicken breast, a house dressing to die for... Discover this Caesar salad recipe by chef Julien Mercier.

With its anchovy-based dressing that has achieved worldwide renown, the Caesar has established itself as the king of named salads.

This healthy, easy-to-prepare dish is a showcase for quality ingredients, elevated by a simple preparation that brings out its authentic taste. Our version is topped with farm-fresh chicken breast, lightly seared and finished in the oven. The distinctive Caesar dressing is easy to make at home from scratch. Simply follow the chef’s recipe for a grand classic that has become a staple around the world, including in French brasseries.

Ingredients (4 servings)


  • 12.5g fresh lemon juice (about 120ml)
  • 12.5g oil-packed anchovies
  • 18.5g Dijon mustard (about 1 tbsp)
  • 12.5g Worcestershire sauce (about 120ml)
  • 35g red wine vinegar (about 350ml)
  • 1 clove garlic, blanched
  • 50g grated parmesan
  • 100g homemade mayonnaise
  • 250ml olive oil


  • 2 chicken breasts, preferably free-range
  • Salt and pepper
  • Thyme
  • Bay leaf
  • Garlic
  • Butter


  • 1 head romaine lettuce, roughly torn
  • Croutons
  • Shaved parmesan
  • 20 pieces of sun-dried tomatoes
  • Chives
  • Salt and pepper


In a blender, combine the lemon juice, anchovies, mustard, Worcestershire sauce, vinegar and garlic. Pour the mixture into a mixing bowl, then stir in the grated parmesan, mayonnaise and olive oil.

Salt and pepper the chicken breasts, then sear both sides in a hot pan. Place them in an oven-safe dish, and top each with thyme, bay leaf, garlic and butter. Bake until the centre reaches 120°C (250°F). Occasionally baste the chicken with the buttery pan juice as it cooks. After the chicken has cooled, slice each breast into thin pieces.

In a mixing bowl, toss together the romaine, croutons and shaved parmesan.

Divide the salad among four plates, and top each one with a quarter of the chicken slices and five sun-dried tomatoes. Drizzle the dressing over each salad, then sprinkle chopped chives over each. Finish with a pinch of fleur de sel and some freshly ground pepper.

Chef’s tip

My personal touch: add an extra note of refinement by infusing the Caesar salad dressing with some caviar.

(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.