Chicken and Bacon Caesar Salad

This Chicken and Bacon Caesar Salad is protein-packed and super filling, but not too heavy, so it makes a great lunch too! With crunchy Romaine lettuce, crispy bacon, tangy 2-minute homemade Caesar dressing, and homemade croutons, it doesn’t get much better than this! A must-try salad recipe.

If you're looking to expand your salad repertoire, why not try this quick Mediterranean salmon couscous salad or my quick vegan lentil chickpea salad recipe? Simple and delicious salads no matter the season.

I’m all about salads for lunch, especially in the spring and summer! This Caesar salad is made entirely from scratch, with fresh, typical pantry ingredients. If you prefer a lighter option, make a protein-packed mayo without oil to top your salad.

Try my 30-minute creamy spinach and pepper chicken or a light low-calorie cabbage frittata for more quick and easy meals. These recipes are simple, and perfect for busy days!

❣️ Why You’ll Love This Recipe

• You can prep parts ahead of time.
• The homemade croutons and dressing make it stand out.
• It’s a balanced meal that’s great for lunch or dinner.
• Use crispy chicken schnitzel or baked cornflake chicken nuggets or any leftover chicken!

🥘 Ingredients

*See the recipe card for full information on ingredients and quantities

• Bacon: I recommend using centre-cut bacon slices, but use your favourite. I’ve also made this with turkey bacon! If you're using thick bacon, you might need to cook it longer to crisp it up.
• Romaine Lettuce: Chop it to your desired size. I love it shredded too!
• Boneless Skinless Chicken Breast: Use good quality chicken for the best taste.

Homemade Croutons

• Sourdough or Crusty Bread – Homemade is great! Try my effortless 3-ingredient no-knead bread or this 3-strand milk bread to make your croutons.

Caesar Salad Dressing

• Mayonnaise – Use store-bought or you can make my 4-ingredient mayo in 3 minutes. Another option will be my high protein oil-free mayo made with boiled eggs.
• Parmesan Cheese – Freshly grated is best. If using pre-grated, make sure it’s real Parmesan, not a blend. I recommend Parmigiano Reggiano for its superior taste.
• Anchovies – Jarred or canned both work. If you’re unsure about whole fillets, anchovy paste is an easy swap. Even if you're not a fan of fish, don't skip this—it adds just the right balance of saltiness without any fishy taste.
• Olive Oil – Extra virgin gives the best taste. Avoid blends with refined oils.
• Lemon Juice – Freshly squeezed makes a difference. Bottled versions can be more acidic or bitter.
• Dijon Mustard: We love a grainy mustard here.

♻️ Substitutions

• Swap sourdough for any crusty bread to make croutons, like my simple Italian focaccia with rosemary.
• Swap chicken with shrimp, prawns, tofu, or boiled eggs. White beans also make a great vegetarian swap. You can also use pulled roasted chicken with herbs or leftover chicken breast from another recipe.
• Use turkey bacon instead of pork bacon or go for plant-based bacon.
• Skip anchovies for a vegetarian dressing.
• For a lighter option, try Greek yoghurt instead of mayonnaise.
• Romaine is best, but the iceberg works too. Romain is best, but Iceberg works too. For more texture, you can use leafy Romaine, Romaine hearts, or a mix. Feel free to add some kale, spinach, or other leafy greens to your salad.
• Plenty of Caesar dressings are at the store—pick your favourite if you want to skip homemade.
  

📋 Variations

• Add avocado slices or diced tomatoes, pepper, and cucumber.
• Sprinkle toasted pine nuts for a crunchier texture.
• Use grilled shrimp instead of chicken for a seafood twist.
• Toss with some cooked pasta to make a Caesar Pasta Salad.

🔪 How to make Chicken and Bacon Caesar Salad

This chicken and bacon Caesar salad might look like it took hours to prep, but it’s really quick and easy. It’s the meal that makes you look like a kitchen expert while keeping things stress-free! The same goes for my Mediterranean-inspired salmon couscous salad or quick canned tuna potato salad.

Step 1: Cook the Bacon: Lay bacon on a parchment-lined sheet and bake, grill, fry, or air-fry until crispy. Let it cool on paper towels, then chop it into small pieces.

Step 2: Make the Croutons: Toss bread chunks with olive oil, herbs, paprika, garlic, salt, and pepper. Toast in a pan, bake, or air fry until golden.

💭 Expert Tips

• To save time, cook the bacon and chicken in advance and store them in the fridge. This makes assembling the salad quick and hassle-free. Or use pre-cooked bacon pieces.
• Washing the lettuce in ice-cold water and then patting it dry with kitchen towels will help to preserve its fresh crispiness.
• Always let the chicken rest before slicing to keep it juicy.
• Don’t overcrowd the bread on the baking sheet to ensure evenly crispy croutons.
• Adjust the garlic in the dressing to suit your taste preference.
• If you don't have a blender then finely chop the garlic and anchovies, then whisk everything together in a bowl.

🥗 Serving Suggestions

Pair this chicken and bacon Caesar salad with a light soup like my roasted veggie soup or this one-pot lentil soup for a complete menu.

❓Chicken and Bacon Caesar Salad FAQs

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