Chicken Bacon Avocado Caesar Salad
This is the best Caesar salad you will have. It is made with crisp romaine lettuce, warm delicious chicken, rocket, avocado, bacon and drizzled with creamy homemade Caesar dressing.
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Servings: 4
Calories: 3459kcal
Ingredients
- 2 heads romaine lettuce, washed, chopped & dried
- 20 grams rocket or arugula
- 3 strips bacon, cooked and chopped
- 1 avocado
Croutons
- 3 slices bread, cut into cubes
- 1 -2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic granules or powder
- ¼ teaspoon black pepper
Chicken
- 4 mini chicken breasts fillets (300 grams)
- 2 teaspoons paprika
- 1 teaspoon garlic granules or powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- salt to taste
Caesar Dressing
- 250 millilitres (1 cup) mayonnaise
- 2 small garlic cloves, minced
- 2 anchovy fillets, drained
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcester sauce
- 21 grams (¾ ounce) freshly grated Parmesan cheese
- ⅛ teaspoon black pepper
- ⅛ teaspoon fine sea salt
- 1 tablespoon olive oil
Instructions
Caesar dressing
- Add all the ingredients except the olive oil and milk to a blender or food processor and whizz until smooth. With the blender still running gradually stream in the olive oil until the dressing is completely blended and smooth.
- Taste and adjust salt and pepper as desired. Adjust consistency by adding milk if needed.
- Pour into a jar and store in the fridge until ready to use.
Croutons
- Pre-heat the oven to 180°C/160°C fan . Line a baking tray with parchment or baking paper and set aside
- Cut bread slices into chunks. In a large bowl, drizzle the olive oil over the bread chunks. Sprinkle Italian seasoning, garlic powder and black pepper over the bread. Toss gently until well combined.
- Bake for 12-15 minutes until golden, turning once halfway through cooking. Cooking times may vary depending on the type of bread and thickness of cube.
Grilled Chicken
- Combine all the dry seasonings in a small bowl. Drizzle 1 teaspoon of oil over the chicken and season the chicken with the dry seasoning mix.
- Heat a grill or frying pan with a small amount on oil on medium to high heat.
- Add the chicken breasts to pan and cook for 10-12 minutes until cooked through. The internal temperature of the chicken should be 165°F.
Bacon
- Place bacon on a cold skillet with no oil, then turn onto medium high. Cook bacon golden, turn, cook other side until golden. Place on paper towels, cool, then chop.
- Remove from the stove immediately and allow chicken breasts to rest for 5 minutes. Slice chicken into think slices.
Assemble
- In a large bowl, combine romaine lettuce, rocket and avocado. Top with, chicken, bacon, croutons and parmesan shavings. Pour over dressing, mix well and enjoy.
Nutrition Information
Serving: 2214g | Calories: 3459kcal | Carbohydrates: 113.67g | Protein: 117.94g | Fat: 289.24g | Saturated Fat: 53.046g | Polyunsaturated Fat: 117.985g | Monounsaturated Fat: 106.012g | Trans Fat: 0.946g | Cholesterol: 349mg | Sodium: 3992mg | Potassium: 5485mg | Fiber: 44.9g | Sugar: 22.95g | Vitamin A: 112314IU | Vitamin C: 85.4mg | Calcium: 1003mg | Iron: 22.79mg
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi