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5 from 1 vote

Caesar Salad with Easy Homemade Dressing, Chicken and Crispy Bacon

Chicken Caesar Salad with Easy Homemade Dressing and crispy bacon. Rich and creamy Caesar Dressing made with pantry staples & NO ANCHOVIES!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Servings: 2 servings
Calories: 748kcal
Author: Carrie Carvalho


  • 4 Rashers streaky bacon
  • 1 Head Cos or Romaine Lettuce
  • 1 Chicken Breast

Chicken Marinade

  • 1 tsp Dried Parsley
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, minced
  • 2 tbsp Lemon Juice
  • Salt & Pepper

Homemade Croutons

  • 80 grams Sourdough or Crusty Bread About 2 slices
  • 1 tsp Olive Oil
  • 1 tsp Dried Parsley
  • ½ tsp Garlic Powder
  • Salt & Pepper

Caesar Dressing

  • 6 tbsp Mayonnaise Full fat, light or vegan all work well
  • 2 tbsp Greek Yoghurt
  • ¼ cup Grated Parmesan Cheese
  • 2 tbsp Lemon Juice
  • 1 tsp Worstershire Sauce
  • ½ tsp Dijon mustard/mustard powder
  • 1 Garlic Clove, minced


  • Mix together the chicken marinade ingredients in a bowl and season generously with salt and pepper.
  • Butterfly the chicken breast* and place in the bowl with the marinade. Toss the chicken to make sure it's fully covered in marinade. Set aside for 10 minutes while you prepare the rest of the dish, or cover and refridgerate for up to 4 hours.
  • To cook perfect crispy bacon, line a baking sheet with greaseproof or baking paper. Lay out the bacon rashers evenly and place in a COLD oven.
  • Turn the oven temperature to 200c/180fan/400f/gas 6 and cook for about 20 minutes, until bacon reaches your desired level of crispy.
  • To make the croutons, cut or tear the bread into ½ inch chunks.
  • Add the bread cubes to a bowl with the olive oil, dried parsley and garlic. Season well with salt and pepper and toss to combine.
  • Lay the bread on a cookie sheet or baking tray and bake at 200c/180fan/400f/gas 6 for 10 minutes, tossing halfway through. They should be golden brown and crispy.
  • To make the dressing, combine all the ingredients in a small bowl or jar. Mix well with a whisk or fork. Season to taste.
  • To cook the chicken, heat a drizzle of olive oil in a frying pan over medium-high heat.
  • Add the chicken breast to the pan and cook for 2-3 minutes before flipping over with a pair of tongs. Continue to cook the chicken for 8-10 minutes, flipping every couple of minutes, until the chicken is lightly browned on the outside and cooked all the way through.
  • Remove the chicken from the pan and allow to rest and cool for a few minutes on a chopping board before cuting into slices or bite-sized cubes. You can cook the chicken in advance and store it, whole or cut, covered in the fridge for up to 2 days.
  • When the bacon is cooked, allow it to cool on some kitchen paper then finely dice.
  • To assemble the salad, wash and finely chop the lettuce.
  • You can either mix the entire salad in one large bowl, or divide the ingredients equally between 2 or 4 bowls.
  • Scatter the chopped bacon and croutons over the lettuce, then add the sliced chicken.
  • Drizzle over a couple of tablespoons of dressing and garnish with some extra grated parmesan.
  • Serve and enjoy!


This recipe serves 2 people as a main dish and 4 people as an appetizer or side dish.
Please note that nutritional values are approximate - values are calculated using regular full-fat mayonnaise and do not account for any additional cheese to garnish. You may not require all of the dressing for 2 salads. 
*How to Butterfly chicken breast


Calories: 748kcal | Carbohydrates: 42g | Protein: 46g | Fat: 45g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 1186mg | Potassium: 1348mg | Fiber: 8g | Sugar: 8g | Vitamin A: 27435IU | Vitamin C: 26mg | Calcium: 283mg | Iron: 5mg