This Chicken and Bacon Caesar Salad is protein-packed and super filling, but not too heavy, so it makes a great lunch too! With crunchy Romaine lettuce, crispy bacon, tangy 2-minute homemade Caesar dressing, and homemade croutons, it doesn't get much better than this! A must-try salad recipe.
If you're looking to expand your salad repertoire, why not try this quick Mediterranean salmon couscous salad or my quick vegan lentil chickpea salad recipe? Simple and delicious salads no matter the season.
I'm all about salads for lunch, especially in the spring and summer! This Caesar salad is made entirely from scratch, with fresh, typical pantry ingredients. If you prefer a lighter option, make a protein-packed mayo without oil to top your salad.
Try my 30-minute creamy spinach and pepper chicken or a light, low-calorie cabbage frittata for more quick and easy meals. These recipes are simple and perfect for busy days!
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❣️ Why You'll Love This Recipe
- You can prep parts ahead of time.
- The homemade croutons and dressing make it stand out.
- It's a balanced meal that's great for lunch or dinner.
- Use crispy schnitzel without deep frying or baked cornflake chicken nuggets, or any leftover chicken!
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities
- Bacon: I recommend using centre-cut bacon slices, but use your favourite. I've also made this with turkey bacon! If you're using thick bacon, you might need to cook it longer to crisp it up.
- Romaine Lettuce: Chop it to your desired size. I love it shredded, too!
- Boneless Skinless Chicken Breast: Use good-quality chicken for the best taste.
Homemade Croutons
- Sourdough or Crusty Bread - Homemade is great! Try my effortless 3-ingredient no-knead bread or this 3-strand milk bread to make your croutons.
Caesar Salad Dressing
- Mayonnaise - Use store-bought, or you can make my 4-ingredient mayo in 3 minutes. Another option will be my high-protein, oil-free mayo made with boiled eggs.
- Parmesan Cheese - Freshly grated is best. If using pre-grated, make sure it's real Parmesan, not a blend. I recommend Parmigiano Reggiano for its superior taste.
- Anchovies - Jarred or canned, both work. If you're unsure about whole fillets, anchovy paste is an easy swap. Even if you're not a fan of fish, don't skip this-it adds just the right balance of saltiness without any fishy taste.
- Olive Oil - Extra virgin gives the best taste. Avoid blends with refined oils.
- Lemon Juice - Freshly squeezed makes a difference. Bottled versions can be more acidic or bitter.
- Dijon Mustard: We love a grainy mustard here.
♻️ Substitutions
- Swap sourdough for any crusty bread to make croutons, like my simple Italian focaccia with rosemary.
- Swap chicken with shrimp, prawns, tofu, or boiled eggs. White beans also make a great vegetarian swap. You can also use pulled roasted chicken with herbs or leftover chicken breast from another recipe.
- Use turkey bacon instead of pork bacon, or go for plant-based bacon.
- Skip anchovies for a vegetarian dressing.
- For a lighter option, try Greek yoghurt instead of mayonnaise.
- Romaine is best, but iceberg works, too. For more texture, you can use leafy Romaine, Romaine hearts, or a mix. Feel free to add some kale, spinach, or other leafy greens to your salad.
- Plenty of Caesar dressings are at the store-pick your favourite if you want to skip homemade.
💡 Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet!
📋 Variations
- Add avocado slices or diced tomatoes, pepper, and cucumber.
- Sprinkle with toasted pine nuts for a crunchier texture.
- Use grilled shrimp instead of chicken for a seafood twist.
- Toss with some cooked pasta to make a Caesar Pasta Salad.
🔪 How to make Chicken and Bacon Caesar Salad
This chicken and bacon Caesar salad might look like it took hours to prep, but it's really quick and easy. It's the meal that makes you look like a kitchen expert while keeping things stress-free! The same goes for my Mediterranean-inspired salmon couscous salad or quick canned tuna potato salad.
Step 1: Cook the Bacon: Lay bacon on a parchment-lined sheet and bake, grill, fry, or air-fry until crispy. Let it cool on paper towels, then chop it into small pieces.
Step 2: Make the Croutons: Toss bread chunks with olive oil, herbs, paprika, garlic, salt, and pepper. Toast in a pan, bake, or air fry until golden.
Step 3: Prepare the Dressing: Add dressing ingredients to a blender or food processor. Blend until creamy, adjusting salt, pepper, and water for consistency.
Step 4: Cook the Chicken: Boil the chicken, then slice and sauté with garlic, salt, and pepper until golden. You can also air-fry it until cooked through.
Step 5: Assemble the Salad: Wash and chop Romaine lettuce. Arrange it on a platter or in a large bowl. Next, add the sliced chicken over the lettuce.
Step 6: Serve: Then, top with diced bacon and croutons, and drizzle with dressing. Garnish with Parmesan and serve immediately!
💭 Expert Tips
- To save time, cook the bacon and chicken in advance and store them in the fridge. This makes assembling the salad quick and hassle-free. Or use pre-cooked bacon pieces.
- Washing the lettuce in ice-cold water and then patting it dry with kitchen towels will help to preserve its fresh crispiness.
- Always let the chicken rest before slicing to keep it juicy.
- Don't overcrowd the bread on the baking sheet to ensure evenly crispy croutons.
- Adjust the garlic in the dressing to suit your taste preference.
- If you don't have a blender, then finely chop the garlic and anchovies, and then whisk everything together in a bowl.
🥗 Serving Suggestions
Pair this chicken and bacon Caesar salad with a light soup like my roasted veggie soup or this one-pot lentil soup for a complete menu.
❓Chicken and Bacon Caesar Salad FAQs
A traditional chicken and bacon Caesar salad includes romaine lettuce, grilled or roasted chicken breast, crispy bacon, croutons, Parmesan cheese, and Caesar dressing. Some variations may add ingredients like avocado or hard-boiled eggs.
Bacon's smoky, salty taste and crispy crunch complement Caesar salads perfectly. I recommend centre-cut bacon slices, but feel free to use your favourite type. Turkey bacon offers a leaner option, while plant-based bacon is great for a vegetarian twist. If you're using thick-cut bacon, give it a bit more time to crisp up. To save time, prep the bacon and chicken ahead of time or grab some pre-cooked bacon bits.
Caesar salad dressing is made from 4-ingredient Mayo or healthy mayo for chicken salad (full fat, light, or vegan), Parmesan cheese (finely grated), anchovies, white wine vinegar, olive oil, lemon juice, Worcestershire sauce, Dijon mustard (or mustard powder), garlic (minced), salt, black pepper, and water.
These ingredients work together to give the dressing its signature creamy, tangy, and umami-packed taste.
If you prefer to omit anchovies, use Worcestershire or fish sauce, which provides a similar umami taste. If needed, ensure the Worcestershire sauce is gluten-free. Alternatively, capers can offer a briny flavour as a substitute.
Romaine lettuce is the best choice for a Caesar salad, but iceberg lettuce works well, too. For added texture, try using leafy Romaine, Romaine hearts, or a mix of both. You can also add some kale, spinach, or other leafy greens if you like. To keep the lettuce crisp, wash it in ice-cold water and gently pat it dry with kitchen towels.
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📖 Recipe
Chicken and Bacon Caesar Salad
Video
Ingredients
For the Salad:
- 8 rashers streaky bacon
- 2 heads Romaine lettuce
- 2 chicken breasts
- 3 tablespoon olive oil
- 2 garlic cloves grated
- Salt and black pepper
Homemade Croutons:
- 4 slices sourdough or crusty bread
- 1 teaspoon olive oil
- 1 teaspoon Italian herbs
- ½ teaspoon smoked paprika
- 2 garlic cloves grated
- salt
Caesar Dressing:
- ⅓ cup mayonnaise full fat, light, or vegan
- 3 tablespoon Parmesan cheese finely grated
- 2 anchovies
- 1 tablespoon white wine vinegar
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard or mustard powder
- 2 garlic cloves minced
- ¼ teaspoon each salt and black pepper
- 5 tablespoon water
Instructions
- Cook the Bacon: Line a baking sheet with parchment or greaseproof paper. Lay out the bacon rashers in a single layer.Place in a cold oven and set the temperature to 200°C (180°C fan)/400°F/gas 6. Bake for about 20 minutes, or use the grill setting and cook for 15 minutes until crispy. Alternatively, cook the bacon in a pan on the stovetop. Once cooked, transfer to kitchen paper to cool. Dice into small pieces.8 rashers streaky bacon
- Cook the Chicken: Boil the chicken breasts in a deep pot for 15 minutes. Drain and pat dry.Heat olive oil in a frying pan over medium-high heat. Slice the chicken breast into small bite-size pieces, add grated garlic, salt, and black pepper, then sauté for 3-5 minutes until golden.Cook in the pan on each side until lightly browned and fully cooked. Alternatively, air fry at 180°C/350°F for 10-12 minutes after coating the chicken withhall the seasonings in a bowl.2 chicken breasts
- Make the Croutons: Cut or tear the bread into ½-inch chunks. Toss the bread cubes with olive oil, Italian herbs, smoked paprika, garlic, salt, and pepper.Toast in a pan over medium heat until golden brown, or bake at 200°C (180°C fan)/400°F/gas 6 for 5-10 minutes, tossing halfway. Use an air fryer for similar results.4 slices sourdough or crusty bread
- Prepare the Dressing: Combine all dressing ingredients in a blender or food processor.Blend until smooth and creamy. Adjust salt, pepper, and water for consistency as needed. No blender? Just finely chop the garlic and anchovies, then whisk everything in a bowl.⅓ cup mayonnaise, 3 tablespoon Parmesan cheese, 2 anchovies, 1 tablespoon white wine vinegar, 2 tablespoon olive oil, 2 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, ½ teaspoon Dijon mustard or mustard powder, 2 garlic cloves, ¼ teaspoon each salt and black pepper, 5 tablespoon water
- Assemble the Salad: Wash and chop the Romaine lettuce. Arrange on a serving platter or in a large bowl. Top with the diced bacon, croutons, and sliced chicken.Drizzle the dressing generously over the salad. Garnish with extra Parmesan shavings and a grind of pepper. Enjoy!2 heads Romaine lettuce
Notes
- Cook bacon in the oven from a cold start for crispiness. Drain on paper towels before chopping.
- Grill, bake, pan-fry, or air-fry chicken breast, then slice or dice.
Thin dressing with water or thicken by using less. Replace anchovies with - Worcestershire sauce if desired.
- Use store-bought or air-fry crusty bread for quick croutons.
- Prep chicken, bacon, and dressing up to 3 days ahead.
- Store leftovers undressed for up to 2 days. Use gluten-free croutons or omit and check dressing for gluten.
- If you dont have a blender than finely chop the garlic and anchovies, then whisk everything together in a bowl.
Jacqueline says
I Love this version of Caesar's salad. It's become my new favorite lunch recipe!
Elizabeth says
This salad was delicious! I packed it as meal prep this week and loved it. So easy to make, too!