There’s no comparison between a homemade Caesar salad and one with processed ingredients. Yes, they’re convenient but this salad can be made in 15 to 20 minutes & is infinitely better than ready-made. This is the only way I like to eat this salad – made from scratch. Soak the lettuce first, then get the croutons toasting, the chicken grilling, bacon cooking (the air fryer works great for all three). The dressing comes together quickly in a mini blender – lemony & creamy. Please note: the salad dressing contains a raw egg yolk. This gives the dressing a beautifully creamy texture. You can’t taste the egg – you’d not know it was in the dressing but it does make a difference to the end results. Use the freshest egg you can. If you can’t stand the thought of a raw egg yolk then boil the egg for 2 minutes, cut the egg in half and let the yolk spill out into the blender with the rest of the ingredients. If due to a medical condition and you can’t eat raw eggs – pregnant women and such, you’ll know this and I’m sure will avoid.
Lovonis Lark
recipes + wellness
Homemade Chicken Caesar Salad
Servings: 4
Calories: 564kcal
- 2 romaine lettuce hearts trimmed of the stem end
- 6 strips bacon
- 2 to 3 skinless boneless chicken thighs (about 1 lb/450g)
- 1 tablespoon avocado oil plus 1 tablespoon extra
- A generous pinch of salt & freshly ground black pepper
- 1 1/2 cups cubed rustic bread such as sour dough or ciabatta
- 1 garlic clove halved
- 1/3 cup shaved parmesan
CAESAR DRESSING
- 1/3 cup avocado oil
- 1/3 cup lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste or 2 anchovy fillets optional
- 1 large egg yolk
- Pinch of sugar
- 1 garlic clove
- 2/3 cup finely grated parmesan
To make the dressing:
- Place all ingredients into a small blender (I use the small container of my Ninja blender. A stick blender also works but a blender gives a silky, voluminous texture to the dressing).
- Soak the torn lettuce in a large bowl of cold water until you’re ready to assemble the salad. Make sure to drain the lettuce well in a salad spinner or draining the lettuce and using paper towels or a tea towel to absorb the remaining water.
- Cook the bacon according to directions on the packet. I like to use the air-fryer: 4 strips (or 8 for a full-size drawer) 10 to 12 minutes on 400°F (200°C). Cut each strip of bacon into 5 or 6 pieces; set aside.
- Heat a grill or a griddle pan to medium. In a medium bowl, combine the chicken, 2 teaspoons of oil, salt and pepper together. Cook the chicken for about 7 minutes, turn and cook a further 5 minutes or until thoroughly cooked. Remove from the pan and allow to cool slightly while you finish assemble the salad.
- Heat the remaining 1 tablespoon of oil in a medium skillet over medium heat. Add the garlic clove and cubed bread. Cook, for 7 to 10 minutes, stirring occasionally, until the bread is golden-brown and crispy. Remove the croutons to a plate; discard the garlic.
- Whether you’re making one big salad or individual salads: add the lettuce to a serving bowl (or bowls), arrange the chicken over the lettuce. Top with bacon. Drizzle with the dressing. Scatter the croutons & drizzle with more dressing before topping with shaved parmesan & generous grindings of black pepper.
Nutrition
Calories: 564kcal | Carbohydrates: 10g | Protein: 28g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 843mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1523IU | Vitamin C: 9mg | Calcium: 304mg | Iron: 2mg