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The best ever chicken Caesar


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Toss the bacon and croutons with some olive oil spray and cook in the oven for about 10 mins until golden, tossing once or twice. 
  • To make the dressing, process the egg yolk and anchovies with the mustard, 2½ tbsp lemon juice, a little ground pepper and the garlic until well combined. 
  • Then add about ½ cup oil through the feeder tube, little by little, continually mixing to reach mayonnaise consistency. Taste for seasoning. 
  • Toss the chicken with a little oil, seasonings and fresh lemon juice. Then cook on a preheated, ridged grill or BBQ (or in the oven).
  • Lightly dress the different lettuce leaves, separately, with a little oil.
  • Then toss the cos with a decent amount of the bacon and croutons.
  • To serve, arrange a mound of the cos mixture on individual plates and top with the chicken, frisee, a little of the dressing, some grated parmesan, a few white anchovies and another piece of chicken. Sprinkle with a little more dressing and garnish with the watercress and parsley, finishing with a little more dressing and plenty of grated parmesan.


  • 1 cm thick piece of bacon, cubed
  • 4 slices sourdough bread, crusts removed & cubed
  • olive oil spray
  • 1 egg yolk
  • 4 anchovies
  • 1 tbsp Dijon mustard
  • 2 lemons
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • olive oil
  • 2 skinless chicken breasts, sliced on the angle
  • inner leaves of 1-2 cos lettuces
  • a good handful of frisee lettuce
  • 2 heaped tbsp Italian (flat leaf) parsley
  • a good handful of watercress
  • freshly grated parmesan
  • white anchovies (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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