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Chicken caesar salad

Juicy chicken strips, salty bacon and Parmesan, crunchy croutons and a light, zingy dressing. Caesar salad was my first real ‘salad’ experience, though I usually got mine from the food-to-go supermarket aisle, they were always a bit scant on the crunchy bacon and croutons (the best bits) and often weighed down by a heavy PVA-glue-like dressing. I love this lighter natural yogurt dressing rather than using mayonnaise - you still get a creamy dressing but without the heaviness.

Total time to make : 30 minutes

Servings : 3 - 4


400g chicken mini fillets or strips

1 tbsp olive oil

3 slices of white bread

2 garlic cloves, halved

140g smoked streaky bacon

1 large head of lettuce (romaine, cos or little gem)

60g Parmesan cheese


250g natural yoghurt

Juice of 1 lemon

2 tbsp olive oil

1 tbsp honey

1 tsp Dijon mustard

1 garlic clove, finely chopped

60g Parmesan cheese, finely grated

2 anchovies, from a tin (optional)

Salt and freshly ground black pepper


  1. Start by making the croutons. Preheat a grill to high heat. Toast the bread (in the grill or in a toaster) until lightly golden. Once toasted on both sides and whilst still hot, rub the halved garlic cloves over each side. Use a sharp knife to slice into cubes and sprinkle generously with salt.

  2. With the grill still on a high heat, grill the bacon until golden and crispy. Remove from the heat and use scissors to roughly snip into smaller pieces.

  3. Add 1 tbsp oil into a frying pan over a high heat, add the chicken strips and cook for 8 - 10 minutes until opaque all the way through.

  4. Make the dressing by combining all the ingredients in a small food processor and blitzing until smooth. If you don't have a food processor then skip out the anchovies and Parmesan cheese and mix everything else in a small jar or mug.

  5. To assemble the salad, toss the sliced lettuce leaves with a few tablespoons of the dressing. Top with the chicken, bacon and croutons and spoon over some more dressing. Finish with shavings of Parmesan cheese and a few grinds of black pepper. Serve with the remaining dressing on the side.

Nutritional Information

(per serving, with dressing)

358 calories

37g protein, 18g carbs, 18g fat

Good to know:

  • Store the components of the salad separately in the the fridge (except the croutons) for up to 3 days. The chicken and bacon can be stored together.

  • Serve as a large side salad or lighter main – great with soft-boiled eggs or grilled salmon too.

  • Use GF bread if preferred.


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