Proper Chicken Caesar Salad (Jamie Oliver) Recipe

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Proper Chicken Caesar Salad (Jamie Oliver)
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  1. With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold.
  2. P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable.
  3. Preheat the oven to 400 degrees F.
  4. Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven.
  5. After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly.
  6. Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper.
  7. Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings.
  8. Our agreement with the producers of Jamie at Home only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and users
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 432.28 Kcal (1810 kJ)
Calories from fat 188.1 Kcal
% Daily Value*
Total Fat 20.9g 32%
Cholesterol 52.31mg 17%
Sodium 1186.37mg 49%
Potassium 948.2mg 20%
Total Carbs 38.24g 13%
Sugars 4.42g 18%
Dietary Fiber 7.37g 29%
Protein 23.4g 47%
Vitamin C 20.3mg 34%
Iron 3.5mg 19%
Calcium 386mg 39%
Amount Per 100 g
Calories 95.01 Kcal (398 kJ)
Calories from fat 41.34 Kcal
% Daily Value*
Total Fat 4.59g 32%
Cholesterol 11.5mg 17%
Sodium 260.74mg 49%
Potassium 208.4mg 20%
Total Carbs 8.4g 13%
Sugars 0.97g 18%
Dietary Fiber 1.62g 29%
Protein 5.14g 47%
Vitamin C 4.5mg 34%
Iron 0.8mg 19%
Calcium 84.8mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
  • 11

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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