This recipe is a complete contrast to our watermelon cucumber feta salad. That one is light and refreshing, best served as a side and our caesar salad is much heartier, best served as a meal itself!
Crispy Chicken, salty bacon, cherry tomatoes and freshly sliced lettuce – you will love this salad!
I love a good Caesar Salad and I am sure you do too. They are simple enough to make for lunch or dinner and have still got some interesting ingredients to satisfy your taste buds and not leave you thinking ‘ah salad – boring!’.
This one has oven baked Crispy Chicken pieces so it does take a little bit of time to prep and cook that, however, the hard work is worth it when you toss it all together and get a fork ready to stick in it.
How to make a crispy chicken caesar salad
So, all you need to do to get your Chicken looking good is coat it in some Panko breadcrumbs. You could use ordinary breadcrumbs if you don’t want to run out just to get that one key ingredient. Another option would be to make your own from some stale bread you have leftover and then you are away!
I much prefer making my own dressing or ‘drizzle’ for these types of meals as you can use Greek Yoghurt and whilst the flavour is there, you don’t have to have specifically bought a bottle of Caesar Dressing, which you won’t use again for another month or so.
So enough of me chatting, let’s get to the recipe so you can whip up your own Caesar Salad pronto!!
Crispy Chicken Caesar Salad
Crispy Chicken Caesar Salad
- 1 large free range chicken breast
- 2 free range eggs
- 1 cup panko breadcrumbs
- 1/2 head lettuce
- 2 slices streaky bacon
- 1/3 cup parmesan cheese
- 1/3 cup croutons
Basil Pesto Drizzle
- 1/3 cup low fat greek yoghurt
- 1 tbsp basil pesto
- 1 tsp lemon juice
- Preheat your oven to 180 degrees and line a baking tray with grease proof paper
- Cut the chicken breast in half horizontally
- Line up 3 plates with your flour, egg (cracked and whisked) and breadcrumbs. Dip the chicken breast in the flour, then egg and coat with breadcrumbs, set aside whilst you repeat the process for the other piece
- Place wire rack into baking tray and cook bacon for 15 minutes or until crispy. Once done, leave to cool then cut with into small bits and pieces
- Place coated chicken on grease proof paper. Cook chicken breast for approximately 30 mins (turn half way) or until lightly browned on both sides. Use tongs and a knife to cut into long strips
- Fill a medium saucepan 2/3 full with water, add eggs. Once water has boiled, cook for 6 minutes, Once done, tip hot water out, replace with cook water and sit until eggs are cool enough to work with, then peel under running water and cut in half
- Slice lettuce into strips
- Combine lettuce, bacon ,parmesan, croutons and eggs into salad bowl. Add crispy chicken pieces
- Dress with Basil Pesto Drizzle and toss to combine
Basil Pesto Drizzle
- Combine yoghurt, pesto and lemon juice in blender jug, blitz to combine
- I use the basil pesto in the fridge section at Aldi (it is a dip). I love it and find it very versatile which gives me a lot of options
If you like this recipe another one you might be interested in checking out is this Turmeric Cous Cous Salad with Bacon Drizzle and you can get that recipe here.. Or you might like to make Pad Thai instead of getting take out and this recipe is a fabulous go to for authentic tasting Thai at home.
If salad is not your thing today, why not try something completely different and in that case, I would recommend this super awesome vegetarian Artichoke and Blue cheese pizza or if pasta is more your thing, you could try this Mushroom Spaghetti which sometimes has me dreaming about it, when I should (scratch that, could) be doing more productive things.
If this type of dish is right up your alley, you might also want to add my Lemon and Garlic Roasted Chicken with Cous Cous Salad to your recipe book and you can find that recipe here.
But hey, if you also just want to have a drool over some damn good looking pizzas, then check my Pizza and flatbread ideas board.
Let me know if you give this dish a whirl, I would love to know what you think. If you share a picture on instagram use the hashtag #sweetcaramelsunday I would love to check it out xx
P.S. If you are reading this and thinking how you could start your own blog food, craft, DIY, or any other topic that floats your boat, I have written a Step by step guide to starting your own blog and you can have a read of that here.
P.P.S Once you have started your blog and you have cooked some amazing smelling and tasting food, you are going to want to up your Food Photography Game and to do that I highly recommend this drool worthy Food Photography Book by Nagi from RecipeTin Eats.
Cheers from Sunny Queensland (except for the one day of the year it rains!)