Chicken Caesar Salad
A simple and tasty meal with juicy chicken, crisp lettuce, crunchy croutons, and creamy garlic dressing.
Ingredients
- 2 pieces bread rolls (day-old preferred, for extra crunch)
- 1 tablespoon olive oil (for coating the croutons)
- 500 grams chicken breast (skinless, boneless)
- 250 grams bacon rashers (chopped)
- 2 medium cos lettuce heads (romaine lettuce)
- 2 tablespoons shaved parmesan cheese
- 15 grams parmesan cheese (finely grated for dressing)
- 1 clove garlic (crushed for dressing)
- 1/4 cup mayonnaise
- 1/2 cup cream
- 1 tablespoon lemon juice
- 1/2 teaspoon mustard (mild or Dijon)
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil (for dressing)
Instructions
- Preheat oven to 200°C (fan bake) and cut bread rolls into bite-sized cubes. Toss with olive oil and spread on a baking tray. Bake for about 12 minutes until golden and crisp. Set aside.
- In a small bowl, whisk together finely grated parmesan, crushed garlic, mayonnaise, cream, lemon juice, mustard, Worcestershire sauce, and olive oil. Chill in the fridge.
- Slice chicken breasts horizontally into thin pieces, season with salt and pepper. Heat a frying pan over high heat, add olive oil, and cook chicken for about 5 minutes on each side until golden and juicy. Remove and let rest.
- In the same pan, cook chopped bacon until crispy (about 5-7 minutes). Set aside to drain on a paper towel.
- Wash and chop cos lettuce into bite-sized pieces. In a large bowl, combine lettuce, chicken, and cooled croutons. Pour dressing over and mix until well coated.
- Transfer to a serving platter, top with crispy bacon and shaved parmesan. Serve immediately.
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Notes
Store any leftovers in an airtight container in the fridge for up to 24 hours. Assemble just before serving for best texture.