Chicken and Bacon Caesar Salad
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- 20 mins
- 4 servings
Ingredients
500g Waitoa free range fresh chicken breasts
8 rashers Farmland thin sliced streaky bacon
1 cup homemade croutons
1 Romaine lettuce, cored removed
4 eggs, soft or hard boiled, sliced in half
Salt and pepper
Dressing:
1 tbsp Olivado avocado oil and garlic
1 lemon, juiced
¼ cup parmesan, grated
5 anchovies
½ cup unsweetened yoghurt
1 tbsp Dijon mustard
extra parmesan and anchovies (to serve; optional)
Method
Caesar salads are a classic and for good reason! We make ours with chicken and bacon for extra deliciousness.
Preheat the oven to 200°C. Grease or line a baking tin. Season the chicken well with salt and pepper. Wrap the bacon rashers around chicken breasts, then roast for 15-20 minutes, until the bacon is crispy and the chicken has cooked through.
- Meanwhile make the dressing and prepare the other ingredients.
- Add dressing ingredients to a blender and blend until almost smooth. Season to taste with salt and pepper.
- Slice the bacon wrapped chicken on a chopping board.
- To serve, arrange the lettuce on a platter. Add chicken slices, boiled eggs, dressing and croutons. Scatter extra parmesan and anchovies if you like. Yum!