Chicken Caesar Salad

Chicken Caesar Salad

Crispy bacon, juicy chicken, crunchy croutons, and a creamy homemade dressing

Prep Time

20 minutes

Cook Time

20 minutes

Serves

4

Ingredients

• Dressing:
• 1 cup mayonnaise
• One quarter cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, grated
• 1 teaspoon Worcestershire sauce
• One eighth teaspoon cooking salt
• One eighth teaspoon freshly ground black pepper
• One half cup freshly grated Parmesan cheese


• Remainder:
• 1 large romaine lettuce (or 2 medium)
• 150 g streaky bacon
• 500 g chicken breast fillets
• Half a baguette or sourdough, cut into bite sized cubes
• 1 to 2 teaspoons Italian mixed herbs
• 2 tablespoons olive oil
• 2 to 3 boiled eggs

Method

1. Prepare the dressing: Mix all dressing ingredients in a bowl and chill for 30 minutes.
2. Air fry the bacon: Cook 150 g streaky bacon at 200 Celsius for 12 minutes. Transfer to paper towels.
3. Cook the chicken: Season chicken with salt and pepper. Pan fry in olive oil for 4 to 5 minutes per side, rest, then slice.
4. Croutons: Toss bread cubes with olive oil, herbs, and salt. Bake at 180 Celsius for 10 to 12 minutes.
5. Assemble: Toss romaine, croutons, sliced chicken, bacon, and optional eggs.
6. Finish: Drizzle with Caesar dressing and toss lightly.

Watch It Being Made

Instagram Reel YouTube Short

Tips

Use fresh Parmesan for the best flavour. Add anchovies to the dressing for a classic twist. Make extra croutons — they store well and taste amazing on any salad.

Storage

Keep salad components separate for freshness. Store dressing in the fridge for up to 4 days. Croutons stay crisp in an airtight container for 1 week.