Caesar Salad with Chicken and Bacon
Caesar Salad needs very little introduction, but we’re going to give it one anyway. There is more than one version of how the Caesar Salad came about, some of them credible others clearly not. Our Caesar Salad with Chicken and Bacon is a twist on the classic, which we imagine that Caesar Cardini would approve of whole heartedly.
For me the most credible story of how the Caesar Salad came to be is the story of Caesar Cardini. Caesar Cardini was an Italian who emigrated to America after World War 1. In 1924 he relocated his restaurant known as ‘Caesars’ to Tijuana Mexico, which was a popular destination for those looking to enjoy the freedoms that weren’t open to most Americans during the prohibition era.
It was allegedly during July 4th celebrations in 1924 that ‘Caesars’ ran out of supplies with a restaurant full of revellers and not wanting to disappoint his patrons he gathered together everything he could find and created something on the spot. What he created would not only keep his customers happy on the day but would make Caesar salad an international favourite.
After prohibition, Caesar moved to LA where his restaurant continued to be very popular with the Hollywood crowd and he eventually went on to trademark and sell his secret Caesar dressing, and although there are many imitators on the shelves Caesar’s own recipe is still for sale in US supermarkets today.
Caesar Salad, can be enjoyed on it’s own as a lunchtime meal, as a starter, or it can also compliment pizza, pasta and meat dishes. This recipe is a finely balanced blend of superfoods with savoury flavours; the acidity of lemon and lime juice, the saltiness of bacon and anchovies balanced by crunchy romain lettuce, creamy parmesan, and the neutrality of chicken Serve this with our Caeser Dressing and enjoy some al-fresco dining with this Caesar Salad with Chicken and Bacon as a lunchtime main with a cold glass of dry white wine to make the most of a warm summers day.
Caesar Salad with Chicken, Bacon & Croutons
Equipment
- 1 Electronic digital scales
- Baking Tray for croutons
Ingredients
- 2 Chicken Breasts about 110-120g raw each [about 4 ounces]
- 25 ml Lemon Juice 2 Tablesoons
- 25 ml Lime Juice 2 Tablespoons
- 1 large Spring Onion, white part, minced save the green part for other uses
- 1 Head Romaine Lettuce washed
- 4 Rashers Streaky Bacon Use as much or as little as you prefer
- 1 Handful Croutons Use as much or as little as you prefer
- Parmesan Cheese, Shaved or grated to taste
- 4 Anchovy Fillets Use as much or as little as you prefer
- 2 Soft Boiled Eggs 6-9 minutes depending on your taste
- Caeser Dresssing see recipe above
- Handful Fresh Chives
Instructions
- Gather and weigh your ingredients
- Marinate the chicken breasts in the lemon & lime juice, add the minced spring onion along with a dash of salt and white pepper for a minimum of 30 minutes. Pan fry the chicken breasts over med/medium high heat until cooked through and a gorgeous golden colour. Set aside to cool
- Cook off the streaky bacon and drain on kitchen roll.
- Soft Boil the eggs. Peel & Refresh
- To make croutons, use old bread (I use Boules or round loaf bread as I'm in France) and remove the crusts. Cut into squares (approx 1 cm) and toss with some olive oil- I like to add some finely chopped fresh chives, but you don't have to)- you don't want these to be wet, just a very light coating. Pop into a pre-heated oven of 220C [430F] on a lined tray for about 8 minutes or golden. Allow to cool thoroughly before using on your salad- store in a dry airtight container for a couple of weeks.
To Assemble
- Tear the Romain leaves in the quantity and size you prefer and place in a mixing bowl
- Break up, crumble or cut the bacon (using kitchen shears) to the sizes you prefer and place into the bowl with the lettuce and toss through
- Arrange the lettuce/bacon mixture onto the plate.
- Slice the cooled chicken breast on an angle at a width you prefer and arrange the slices on the lettuce mixture.
- Thinly slice the Anchovy Fillet down the centre vertically. Arrange these on your salad
- Cut the cooled soft boiled egg into quarters and arrange with the salad
- Sprinkle some croutons throughout, depending on your taste
- Shave, or grate the Parmesan cheese on top
- Finely chop some chives and sprinkle on top (I like to use the whole chives too, for garnish if I have extra)
- Serve either dressed or with the dressing on the side
