Jamie Oliver Air Fryer Chicken Caesar

This hearty Jamie Oliver Air Fryer Chicken Caesar is layered with juicy air-fried chicken thighs, crispy bacon, garlicky croutons, and a creamy homemade Caesar dressing. Using fennel instead of traditional anchovies adds a sweet crunch that balances beautifully with the bold Dijon and Parmesan. This meal comes together in just over 40 minutes and serves two. It’s a comforting dish perfect for a relaxed dinner or an upgraded lunch. Serve it with a side of roasted potatoes or a chilled glass of white wine.

Jamie Oliver Air Fryer Chicken Caesar Ingredients

• 2 large chicken thighs, skin on, bone in
• 1 bulb of fennel
• 1 slice of sourdough bread (50g)
• 4 cloves of garlic
• 20g Parmesan cheese, plus extra to serve
• 4 rashers of smoked streaky bacon
• 2 tsp Dijon mustard
• 2 tsp Worcestershire sauce
• 2 tbsp Greek yoghurt
• ½ a lemon
• 2 little gem or 1 Romaine lettuce
• Olive oil
• Sea salt and black pepper

How To Make Jamie Oliver Air Fryer Chicken Caesar

1. Cook the chicken and fennel: Rub the chicken thighs with olive oil, season with salt and pepper, and place them skin side up in the large air fryer drawer. Cook for 30 minutes at 200ºC. Add thinly sliced fennel during the last 10 minutes.
2. Make the croutons and bacon: Tear the bread into chunks, add unpeeled garlic cloves, grate over half the Parmesan, add olive oil, pepper, and toss. Tuck in the bacon slices. Cook in the small drawer for 20 minutes at 200ºC, shaking halfway through.
3. Prepare the dressing: Grate the remaining Parmesan into a bowl. Squeeze the garlic from its skins and mash it in. Add mustard, Worcestershire sauce, yoghurt, lemon juice, and olive oil. Mix well and season, loosening with water if needed.
4. Assemble the salad: Shred the cooked chicken, discarding bones. Toss the chicken meat with dressing, torn lettuce, and roasted fennel.
5. Finish and serve: Add crispy chicken skin and bacon on top, scatter over croutons, and garnish with fennel fronds and extra Parmesan.

Recipe Tips

• Don’t skip the crispy skin: It adds a rich, savory crunch to the salad.
• Watch the croutons: Give them a shake halfway for even browning.
• Use a spoon to mash garlic: Roasted garlic adds depth to the dressing.
• Let the chicken rest briefly: This helps it stay juicy when shredded.

Best Sides For Chicken Caesar

This Chicken Caesar pairs beautifully with roasted baby potatoes or a tomato basil soup. You can also enjoy it with grilled asparagus or a light pasta salad for a more filling meal. For drinks, go with a chilled white wine or sparkling water with lemon.

How To Store Chicken Caesar

Refrigerate: Store leftover salad (without croutons) in an airtight container for up to 2 days. Keep croutons in a separate container to maintain crunch.
Freeze: Not recommended for freezing, especially once the dressing is added.

Chicken Caesar Nutrition Facts

• Calories: 488
• Total Fat: 32.4g
• Saturated Fat: 8.8g
• Carbohydrates: 21.2g
• Sugar: 8.4g
• Protein: 28.1g
• Sodium: 1.7g
• Fibre: 6g

FAQs

Jamie Oliver Air Fryer Chicken Caesar

Course: DinnerCuisine: British-AmericanDifficulty: Easy

Servings

2

servings

Prep time

11

minutes

Cooking time

30

minutes

Calories

488

kcal

A hearty air-fried Caesar salad featuring golden chicken thighs, crispy bacon, garlicky croutons, shaved Parmesan, and a creamy homemade dressing.

Ingredients

• 2 large chicken thighs, skin on, bone in

• 1 bulb of fennel

• 1 slice of sourdough bread (50g)

• 4 cloves of garlic

• 20g Parmesan cheese, plus extra to serve

• 4 rashers of smoked streaky bacon

• 2 tsp Dijon mustard

• 2 tsp Worcestershire sauce

• 2 tbsp Greek yoghurt

• ½ a lemon

• 2 little gem or 1 Romaine lettuce

• Olive oil

• Sea salt and black pepper

Directions

• Rub chicken with oil, season, air fry skin side up for 30 mins at 200ºC; add fennel in last 10 mins.
• Tear bread, add garlic, half the Parmesan, oil, pepper, bacon; air fry 20 mins at 200ºC.
• Mix dressing: remaining Parmesan, mashed garlic, mustard, Worcestershire, yoghurt, lemon, oil.
• Shred chicken, discard bones; toss with dressing, torn lettuce, and fennel.
• Top with crispy skin, bacon, croutons, and reserved fennel fronds.

Notes

• Crisp chicken skin adds texture—don’t skip!
• Shake croutons halfway for even browning.
• Loosen dressing with water if too thick.
• Make extra dressing for future salads.