Chicken Caesar salad | Summer salads #1

This is the first video of our Summer Salads series. So, keep an eye here to check them all!

To open the season, our favourite: Chicken Caesar salad, Aussie style! Yep, Aussies had the brilliant idea of adding hard boiled eggs and bacon to this salad. Yep, BACON my friend. That’s why I love this country. 🙂

Ah! This recipe serves two people, or you can save half to have the next day for lunch or dinner.

  • 2 chicken breasts
  • 4 strips of bacon
  • Salt and black pepper to taste
  • 2 hard boiled eggs, halved
  • 2 baby cos lettuces, coarsely torn (use any type of lettuce you like)
  • 20 grams of shaved parmesan cheese
  • ½ recipe of our homemade caesar salad dressing (recipe here)
  1. Chicken
    1. Season it with salt and black pepper according to your taste. Then let it rest in the fridge for 1 hour before cooking.
    2. Later, in a very hot fry-pan, cook the chicken breasts for about 3 minutes each side. Just enough to give them a beautiful golden brown colour. Take advantage of the heat and add the bacon as well.
    3. Pop them into the oven and roast for 10 minutes. It will cook the chicken through and keep its moisture.
    4. Let the chicken breasts rest a few minutes before slicing. About the bacon, let it cool down then cut in small pieces.
  2. Salad
    1. Place lettuce leaves, parmesan, and caesar salad dressing in a bowl.
    2. Combine all ingredients. The idea here is to distribute the dressing evenly through the lettuce leaves.
    3. Place the salad in a serving dish and add to the top slices of chicken breasts, plus both boiled eggs and garnish with bacon.
    4. It’s done! This recipe serves two people, or you can save half to have the next day for lunch or dinner. 🙂

* Note: net carb count = total carbs - fiber. Carb count is estimated based on the products I used.
Always check nutrition labels for accurate carb counts and gluten information.

Leave a reply

Your email address will not be published. Required fields are marked *