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Easy Chicken Caesar Salad

Cook Time

25 minutes

Prep Time

5 minutes

Serves

Crunchy, fresh caesar salad with perfectly tender baked chicken, crispy sourdough croutons and bacon with the most moreish salad dressing, finished off with light shavings of parmesan cheese, all in 30 minutes. Yes please.

Ingredients

4 chicken breasts

200 g streaky bacon

5 pieces of sourdough torn into bit size chunks

1/3 cup parmesan cheese, shaved

1 head of romaine or cos lettuce

2 cups rocket

1/2 cup mayonnaise

2 tsp lemon juice

2 tsp dijon mustard

1 garlic clove, grated

1 tsp Worcestershire sauce

3 tbsp olive oil

Pinch of salt and pepper

Instructions

Preheat oven to 220c. Using a mallet or rolling pin, pound the thickest part of the chicken to make an even thickness. Place on a lined baking tray, coat with a little olive oil, salt and pepper. Bake chicken for 20 minutes. Until chicken is cooked through (74 C / 165 F)
In a separate tray, add bacon and sourdough pieces. Add a drizzle of olive oil, salt and pepper. Bake for 20 minutes checking and turning a couple of times until bacon is crispy and caramelised and bread is golden brown. If some pieces are starting to colour before others, pull them out and set aside.
Meanwhile, roughly chop your lettuce, then give it a wash and dry if there’s any grit
To make the caesar dressing, combine mayonnaise, dijon, lemon juice, garlic, worcestershire, 2 tbsp of olive oil, salt and pepper in a jar with a lid, shake to emulsify.
Slice chicken into pieces, then add all ingredients to bowls or a big serving plater, spoon over dressing and toss together.