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Caesar Salad with Chicken & Bacon

Caesar salad is probably one of the most popular salads of all time. It is dead easy to make at home especially if you choose to make the simple dressing. You can choose to make your own using anchovies but a lot of people don’t like them plus they can be expensive and hard to find. To be honest, a lot of versions of this salad you will eat out don’t include anchovies and use the simple dressing.

Feel free to change this to suit your own tastes. You can leave the chicken and or bacon out also if you prefer.
I made this using Mossfield Organic Farmhouse cheese rather than parmesan. It tastes so much better and is great to support a small Irish cheese producer.

You can find a list of stockists here



Allergens : Contains Gluten, Lactose Free, Nut Free

Romaine lettuce – 2 heads or baby gem Lettuce – 4 heads

White Bread – 5 slices

Chicken Breasts – 4

Streaky Rashers – 8

Mossfield Organic Farmhouse Cheese or Parmesan Cheese – 75g

Rapeseed or olive oil – 3 – 5 tbsp

Pinch salt, black pepper and paprika


Garlic Cloves – 2

Mayonnaise – 8 tbsp

Anchovy Fillets (optional) – 8

Cold water – 2 tbsp



Getting Ready…

You will need – 1 Large bowl, 1 grill or frying pan, 1 sharp knife, 1 chopping board, 1 cup or small bowl and 1 large spoon or fork.


Season the chicken breasts with salt, black pepper and paprika then pan fry or grill for about 10 minutes per side depending on the size. Ensure they are cooked fully by using a food thermometer and checking the temperature has reached 72C or by cuting into the thickest part and ensuring there is no pink and the juices run clear.


Grill or fry the rashers until they’re crispy.


Meanwhile, tear the lettuce leaves off one by one, discarding any that have turned brown, wash them in cold water and leave to one side.


Heat 3 tbsp of oil in a non-stick pan. Cut the crusts off the bread then place on the pan ensuring they are flat and not on top of each other. Season with a little salt and pepper. Brown on each side, which takes about 30 seconds on each side. Place on kitchen paper to remove any excess fat.


Tear the lettuce into manageable pieces then place in a large bowl, add the dressing and mix well to coat each leaf.


Place in serving bowls then add the croutons, sliced chicken a hint of black pepper from a mill and top with grated cheese and 2 rashers per portion.


This is a very easy dressing for Caesar Salad.

It tastes great and costs a lot less than making an actual Caesar Dressing.


• 2 garlic cloves

• 8 tbsps mayonnaise

• 2 tbsp cold water

• 8 anchovy fillets (optional)


Press or finely chop the garlic and add to the mayonnaise and water with the chopped anchovies if using them.


Mix really well till smooth



    • Michelle Myers
    • 21st October 2017

    Delicious, this will be a regular meal in our house.

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