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5 from 1 vote

Chicken and Bacon Caesar Salad

Chicken Caesar Salad with Easy Homemade Dressing and crispy bacon. Rich and creamy Caesar Dressing made with pantry staples & NO ANCHOVIES!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 655kcal
Author: Carrie Carvalho

Ingredients

  • 6 Rashers streaky bacon
  • 2 heads Romaine Lettuce
  • 2 Chicken Breast
  • 1 tbsp Olive Oil
  • 1 tsp garlic powder
  • salt and black pepper

Homemade Croutons

  • 3 slices Sourdough or Crusty Bread
  • 1 tsp Olive Oil
  • 1 tsp Dried Parsley
  • ½ tsp Garlic Powder
  • Salt & Pepper

Caesar Dressing

  • cup Mayonnaise Full fat, light or vegan all work well
  • 2 tbsp Greek Yoghurt
  • ¼ cup Parmesan Cheese finely grated
  • 2 tbsp Lemon Juice
  • 1 tsp Worcestershire Sauce
  • ½ tsp Dijon mustard/mustard powder
  • 1 Garlic Clove, minced
  • ¼ tsp each salt and black pepper

Instructions

Cook the Bacon

  • 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. You can also cook the bacon in a pan on the hob.
  • When the bacon is cooked, allow it to cool on some kitchen paper then finely dice.

Cook the Chicken

  • Slice the chicken breasts in half horizontally and sprinkle both sides with salt, pepper and garlic powder. Heat a drizzle of olive oil in a frying pan over medium-high heat and add the chicken.
  • Cook for 5 minutes before flipping over with a pair of tongs. Continue to cook the chicken for another 5 minutes or until the chicken is lightly browned on the outside and cooked all the way through. You can also cook chicken in an air fryer at 180℃/350℉ for 10-12 minutes.
  • Remove the chicken from the pan and allow to rest and cool for a few minutes on a chopping board before cutting 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 3 days.

Make the Croutons

  • Cut or tear the bread into ½ inch chunks.
  • Add the bread cubes to a bowl and sprinkle over 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 5-10 minutes, tossing halfway through. They should be golden brown and crispy. You can also use an air fryer at the same temperature.

Prepare the Dressing

  • Combine all the dressing ingredients in a small bowl or jar. Mix well with a whisk or fork. Add additional salt and pepper to taste if needed. If you like really smooth dressing, use a food processor.

Assemble the Salad

  • Wash and chop the lettuce.
  • Scatter the chopped bacon and croutons over the lettuce, then add the sliced chicken on top.
  • Drizzle over the dressing and garnish with some extra grated parmesan.
  • Serve and enjoy!

Notes

This recipe serves 4 people as a main dish and 6-8 people as an appetiser 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 4 salads. 
*How to Butterfly chicken breast

Nutrition

Calories: 655kcal | Carbohydrates: 38g | Protein: 41g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 913mg | Potassium: 1360mg | Fiber: 8g | Sugar: 7g | Vitamin A: 27376IU | Vitamin C: 17mg | Calcium: 225mg | Iron: 6mg