Chicken Caesar Salad

A Main dish sized salad, full of zestiness and crunch. Ultra satisfying.

Servings: 4 Big Salads

Author:

Prep Time
30 minutes

Total Time
30 minutes

Main Course

American

kale salad sourdough caesar salad Caesar

Instructions

1 Prepare the dressing first. It can be made a few days in advance and stored in
the fridge in a jar if necessary.
2 Combine all the ingredients, except salt and pepper, in a blender, or deep bowl
if using an immersion blender. Blend until smooth, then season to your tastes.
This dressing is lemony, so don’t be shocked by its kick.
3 Start by frying your bacon pieces. Use a medium low heat, and fry until nice and
crisp.

Using a slotted spoon, remove the bacon to a paper towel lined bowl. Leave the
fat in the pan!
4 You want to fry your croutons in that tasty bacon fat. When the pan has heated
back up, carefully toss in all your croutons. Stir a few times to coat in fat.
Then only stir every 30 seconds or so to get all sides nice and crisp.

Remove to another paper towel lined bowl and immediately sprinkle with a touch
of sea salt.
5 Add your kale to a large bowl. Toss in your bacon, croutons and about half of
your dressing. You can always add more dressing, but you can’t take it away, so
add it in stages until the salad is dressed to your liking.
6 Toss everything together until thoroughly coated and combined.
7 Divide onto plates and top each salad with a sliced chicken breast. Shave on as
much Parmesan as you like, and serve!