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 mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 655kcal
Author: Carrie Carvalho
- 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
- ⅓ 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
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.
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!
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.
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