A generously filled main-course salad with crispy chicken, crunchy bacon, romaine lettuce, eggs and a creamy dressing. The perfect combination of crisp, fresh and savoury, a hearty variant on the classic Caesar.
Main-course salad with crispy chicken
Main-course salad with crispy chicken
Method
01
Prepare the chicken
Heat a splash of oil and fry the crispy chicken schnitzels until golden brown and cooked through. Leave to rest briefly and cut into strips.
02
Fry the bacon
Fry the streaky bacon crisp in a dry frying pan. Drain on kitchen paper.
03
Boil the eggs
Boil the eggs soft or hard as you prefer. Shock under cold water and cut into wedges.
04
Toast the pine nuts
Wipe the pan clean and toast the pine nuts golden brown without oil.
05
Make the dressing
Put the mayonnaise, garlic, lemon juice, Worcestershire sauce, mustard, capers, anchovies, pepper and Parmesan in a tall bowl. Blend smooth with a stick blender to a creamy dressing.
06
Assemble the salad
Spread the romaine lettuce over a large plate. Lay the chicken, bacon and wedges of egg on top. Spoon some dressing over and finish with croutons, toasted pine nuts and Parmesan shavings.
07
Serve
Serve immediately, so the chicken stays crisp and the lettuce fresh. Delicious as a lunch or light evening meal.
Tips & notes
Store leftover dressing in a sealed jar in the fridge; it will then keep for a maximum of 3 days.
Variations
- Replace the chicken schnitzel with grilled chicken breast for a lighter version without the breadcrumb coating.
- Add avocado for extra creaminess and healthy fats.
Contains:
Gluten
Eggs
Milk
Fish
Mustard
| Calories | 422 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 13 g |
| Fat | 30 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
