Chicken Caesar Salad

Chicken Caesar Salad

A truly amazing Caesar salad. Golden chicken strips, crispy bacon pieces, home-made chunky croutons, romaine lettuce and parmesan flakes, all tossed in a home-made dressing.

Chicken Caesar Salad

4 servings
  • Preparation time: 55 minutes
  • Marinading time: 1 hour
  • Cooking time: 25 minutes

  • Ingredients
  • tbsp fresh lemon juice
  • tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • 2 sprigs fresh thyme or oregano
  • 3 skinless chicken breasts
  • 2 tbsp light olive oil
  • 170 g (6 oz) dry-cured, smoked streaky bacon/side bacon (about 6 rashers)
  • 1 small romaine lettuce
  • 55 g (2 oz) parmesan flakes (½ cup)
  • For the chunky croutons
  • 3 slices Italian bread
  • 1 tbsp olive oil
  • freshly ground black pepper

  • For the dressing
  • tsp Dijon mustard
  • tbsp white wine vinegar
  • 4 tbsp light olive oil
  • 1 garlic clove, peeled and crushed
  • tbsp fromage frais
  • salt and freshly ground black pepper


  • You will also need a large glass serving bowl.

  • Method
  • Chicken Caesar Salad
  • Cut the chicken into strips and put in a glass or ceramic shallow dish.

  • Combine the lemon juice, oil, garlic, and herbs with 2 tablespoons of water and pour over the chicken. Cover and leave to marinade for 1 hour, turning halfway through.
  • Chicken Caesar Salad
  • Meanwhile prepare the croutons. Preheat the oven to 150°C (300°F) (gas 2)

  • Remove the crusts from the bread and tear into large chunks. Put in a bowl.

  • Now sprinkle over the olive oil, add the pepper and toss together.

  • Spread over a baking tray/sheet and bake in the oven for 15 minutes.

  • Once the chicken has marinated begin cooking the bacon. Cut each rasher into three, heat the oil in a frying pan/skillet and cook the bacon until it is crispy. Remove from the pan/skillet and drain on kitchen paper.
  • Chicken Caesar Salad
  • While the bacon is cooking, drain the chicken and pat dry. Once the bacon has been removed from the pan/skillet, pour off most of the fat and then add the chicken to the pan/skillet. Cook over a medium heat for 4–5 minutes, turning frequently, until golden and cooked through. Put to one side with the bacon.
  • Chicken Caesar Salad
  • Now prepare the lettuce. Pull the leaves apart and plunge into iced cold water for 15 minutes, then drain and pat dry.
  • Chicken Caesar Salad
  • Meanwhile prepare the dressing. Whisk together the mustard, vinegar, oil, and garlic until well combined. Then stir in the fromage frais and season.
  • Chicken Caesar Salad
  • Chicken Caesar Salad
  • Tear the lettuce leaves into bite size pieces and add to the serving bowl. Now add the chicken, bacon, half the parmesan flakes and pour over the dressing. Toss everything together. Add the croutons and toss again.
    Chicken Caesar Salad
  • Sprinkle over the remaining parmesan and serve immediately.
Print Recipe