Chicken Caesar Salad
Recipe GLPR3162aa0a8f3198
A fresh and satisfying main-course salad featuring grilled chicken, crispy bacon, and tender lettuce tossed with a tangy Greek yogurt-based Caesar dressing. Topped with hard-boiled eggs and homemade croutons for added texture and heartiness.
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Ingredients
2 whole Chicken breasts
4 whole Bacon rashers
2 whole Eggs
½ head Romaine lettuce, chopped
2 whole Spring onions, sliced
2 slices Bread, cut into cubes
1 whole Garlic clove, minced
2 tablespoons Greek yogurt
1 tablespoon Olive oil
50 grams Parmesan cheese, grated
1 splash Fresh lemon juice
Salt, to taste
Black pepper, to taste
Directions
Place eggs in a pot of cold water and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Transfer to ice water, cool completely, then peel and halve.
While eggs cook, pat chicken breasts dry and season with salt and pepper on both sides. Heat a skillet over medium-high heat and cook chicken for 6-8 minutes per side until golden and the internal temperature reaches 165°F. Remove and let rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, cook bacon over medium heat until crispy, about 5-7 minutes. Transfer to paper towels to drain, then crumble into bite-sized pieces.
Toss bread cubes in 1 teaspoon of olive oil and season with salt and pepper. Spread on a baking sheet and toast in a 375°F oven for 8-10 minutes, stirring halfway through, until golden and crispy.
In a small bowl, whisk together minced garlic, Greek yogurt, 1 tablespoon olive oil, lemon juice, and half of the grated Parmesan cheese. Season with salt and pepper to taste.
In a large bowl, combine chopped lettuce and sliced spring onions. Pour the dressing over the greens and toss gently to coat.
Divide dressed lettuce among four serving plates. Top each with sliced chicken, crumbled bacon, two hard-boiled egg halves, and a handful of croutons. Sprinkle with remaining Parmesan cheese and serve immediately.
