Garlic chicken and bacon Caesar salad

A lighter twist on the classic chicken Caesar salad with a roasted garlic and yoghurt dressing.

I’m not a big salad eater, but I make an exception where chicken Caesar salad is concerned. I remember eating it every day on holiday when I was a teenager, so I’m closer than most to becoming a connoisseur.

I like to go hard on the bacon, croutons and chicken, which is griddled until you get some fierce char marks.

Where I go rogue is by roasting a couple of garlic cloves and blending them into the Caesar dressing with Greek yoghurt rather than mayonnaise. It’s not traditional, I’ll grant you, but your tastebuds and waistline will thank you for it.

How To Make Garlic Chicken And Bacon Caesar Salad

• Chef Catling’s recipe notes
• Recipe: Garlic chicken and bacon Caesar salad
• Frequently asked questions

Tips & Notes To Know

• Dress lightly, toss gently: Add the Caesar dressing gradually, just before serving, and toss with care to avoid soggy leaves and over-saturation.
• Balance the dressing: Taste as you go. Too tangy? Add a drizzle of extra-virgin olive oil. Too rich? A touch more lemon juice will brighten it up.

Garlic chicken and bacon Caesar salad

Serves: 4 Prep time: 5 mins Cook time: 15 mins 15 mins

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Ingredients

For the dressing
1 garlic clove, skin on
75ml Greek yoghurt (0% fat)
2 anchovy fillets in olive oil
1/2 tsp Dijon mustard
1 tbsp lemon juice
1/2 tbsp parmesan cheese, shaved

For the salad
Avocado oil, for roasting and grilling
1 ciabatta roll, cut into small chunks
2 skinless chicken breasts, butterflied
2 rashers smoked back bacon
1/2 iceberg lettuce, shredded
1 small red onion, finely sliced
1 tbsp parmesan cheese, shaved

Instructions

Step 1
Preheat the oven to 180C. Toss the ciabatta chunks with a drizzle of avocado oil and spread out on a baking tray.

Step 2
Place the garlic clove in a foil parcel and drizzle with avocado oil. Place next to the ciabatta chunks and bake in the oven for 12-15 minutes, turning halfway, until the croutons are golden and crisp and the garlic has softened.

Step 3
Pop the garlic clove from its skin and add to the blender with the Greek yoghurt, anchovies (with a drizzle of olive oil), Dijon mustard, lemon juice and half a tablespoon of parmesan. Blitz until smooth. Season to taste and refrigerate the dressing until ready to use.

Step 4
Heat a grill pan over a medium-high heat on the hob and rub the chicken breasts with avocado oil. Season with salt and pepper and char the chicken for 4 minutes on each side or until cooked through. Transfer to a plate and slice into thin strips. Keep warm.

Step 5
Meanwhile, lay the bacon out on a lined baking tray and place under a hot grill for 3 minutes on each side or until crisp and cooked through. Cut into small chunks and set aside.

Step 6
In a large bowl, toss the iceberg lettuce with the sliced red onion and a little of the dressing. Divide between two plates. Top with the sliced chicken, croutons and bacon. Drizzle over the rest of the dressing and garnish with the shaved parmesan before serving.

Frequently Asked Questions

How Do I Know If The Chicken Is Cooked Through And Safe To Eat?

The juices should be pale gold and clear. if there are traces of blood, return to the pan for a couple of minutes before checking again.

If you have a digital thermometer to hand, simply stick the probe into the thickest part of the chicken breast. The internal temperature should be at least 73ºC (165ºF). This handy guide will help.

Are Anchovies Really Integral To A Caesar Salad?

This is always a point of contention whenever I make a Caesar salad for my fiancée because anchovies are the primary reason a Caesar salad tastes so good.

Yes, they can smell particularly pungent, but they add a salty, umami flavour bomb that will give your Caesar salad that marvellous depth of flavour and richness. I’ve tried using Worcestershire sauce as an alternative, but it is a poor imitation.