Chicken and Bacon Caesar Salad

5 from 10 votes

Chicken and Bacon Caesar Salad

A simple and delicious Chicken and Bacon Caesar Salad featuring crispy bacon, juicy chicken, homemade croutons, and a creamy Caesar dressing.

Prep Time20

Cook Time30

Total Time50

Course: Salad

Cuisine: American

Servings:

Calories: 712kcal

Author: Claudia

Equipment

Ingredients

For the Salad:

8 rashers streaky bacon
2 heads Romaine lettuce
2 chicken breasts
3 tablespoon olive oil
2 garlic cloves grated
Salt and black pepper

Homemade Croutons:

4 slices sourdough or crusty bread
1 teaspoon olive oil
1 teaspoon Italian herbs
½ teaspoon smoked paprika
2 garlic cloves grated
salt

Caesar Dressing:

⅓ cup mayonnaise full fat, light, or vegan
3 tablespoon Parmesan cheese finely grated
2 anchovies
1 tablespoon white wine vinegar
2 tablespoon olive oil
2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard or mustard powder
2 garlic cloves minced
¼ teaspoon each salt and black pepper
5 tablespoon water

US Customary - Metric

Instructions

Cook the Bacon: Line a baking sheet with parchment or greaseproof paper. Lay out the bacon rashers in a single layer.
Place in a cold oven and set the temperature to 200°C (180°C fan)/400°F/gas 6. Bake for about 20 minutes, or use the grill setting and cook for 15 minutes until crispy. Alternatively, cook the bacon in a pan on the stovetop. Once cooked, transfer to kitchen paper to cool. Dice into small pieces.
8 rashers streaky bacon
Cook the Chicken: Boil the chicken breasts in a deep pot for 15 minutes. Drain and pat dry.
Heat olive oil in a frying pan over medium-high heat. Slice the chicken breast into small bite-size pieces, add grated garlic, salt, and black pepper, then sauté for 3-5 minutes until golden.
Cook in the pan on each side until lightly browned and fully cooked. Alternatively, air fry at 180°C/350°F for 10-12 minutes after coating the chicken withhall the seasonings in a bowl.
2 chicken breasts
Make the Croutons: Cut or tear the bread into ½-inch chunks. Toss the bread cubes with olive oil, Italian herbs, smoked paprika, garlic, salt, and pepper.
Toast in a pan over medium heat until golden brown, or bake at 200°C (180°C fan)/400°F/gas 6 for 5-10 minutes, tossing halfway. Use an air fryer for similar results.
4 slices sourdough or crusty bread
Prepare the Dressing: Combine all dressing ingredients in a blender or food processor.
Blend until smooth and creamy. Adjust salt, pepper, and water for consistency as needed. No blender? Just finely chop the garlic and anchovies, then whisk everything in a bowl.
⅓ cup mayonnaise, 3 tablespoon Parmesan cheese, 2 anchovies, 1 tablespoon white wine vinegar, 2 tablespoon olive oil, 2 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon Dijon mustard or mustard powder, 2 garlic cloves, ¼ teaspoon each salt and black pepper, 5 tablespoon water
Assemble the Salad: Wash and chop the Romaine lettuce. Arrange on a serving platter or in a large bowl. Top with the diced bacon, croutons, and sliced chicken.
Drizzle the dressing generously over the salad. Garnish with extra Parmesan shavings and a grind of pepper. Enjoy!
2 heads Romaine lettuce

Video

Notes

Cook bacon in the oven from a cold start for crispiness. Drain on paper towels before chopping.
Grill, bake, pan-fry, or air-fry chicken breast, then slice or dice.
Thin dressing with water or thicken by using less. Replace anchovies with
Worcestershire sauce if desired.
Use store-bought or air-fry crusty bread for quick croutons.
Prep chicken, bacon, and dressing up to 3 days ahead.
Store leftovers undressed for up to 2 days. Use gluten-free croutons or omit and check dressing for gluten.
If you dont have a blender than finely chop the garlic and anchovies, then whisk everything together in a bowl.

Nutrition