Chicken Caesar Salad with the lot



Chicken Caesar
yield: 2
  • 2 medium chicken breasts
  • Salt and pepper, to taste
  • 2 teaspoons dried or fresh thyme
  • Oil or butter, to cook
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, chopped
  • ½ tablespoon red wine vinegar
  • ¼ cup + 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 packed cups mixed leaves
  • 1 tablespoon parmesan cheese
The lot
  • 4 rashers quality bacon
  • 2 eggs
  • Oil, to cook
  • 2 slices sourdough bread
  1. Prepare breasts by bringing to room temperature and butterflying if particularly thick
  2. Season and coat well with thyme
  3. Heat a large frypan or griddle on med-high heat
  4. Add oil or butter
  5. Once hot, add chicken and cook completely through each side
  6. While chicken is cooking, make the dressing
  7. To make the dressing, place yolks, mustard, garlic and vinegar in a small food processor and process until smooth
  8. With the motor running, slowly add the oil until dressing thickens and season to taste
  9. Thoroughly combine dressing through mixed leaves, add grated parmesan and set aside
  10. Heat oil in a large frypan on med-high heat
  11. Once hot, add bacon and cook both sides until the edges start to become golden
  12. Set aside to keep warm and cook eggs in the same pan with more oil as needed
  13. Crack both eggs into hot pan and fry until set or as preferred
  14. Toast bread
  15. Once chicken is cooked, remove from heat and either serve as is or slice
  16. Divide salad mix between plates, topping with the bacon, egg, chicken and bread to serve
A classic made simple, healthy and so versatile too!

Why not make enough chicken for leftovers tomorrow? Even with a simple salad and hello yummy, healthy food in a flash!

Leave out the bread.


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