Indulgent Chicken Caesar Salad with Bacon
with homemade dressing, Parmesan & croutons
The Caesar salad actually originated in Mexico! It was created by Caesar Cardini at his restaurant in Tijuana, when the kitchen was overwhelmed and short on ingredients.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Chicken breast
2 slice
Bacon
90 g
Green beans
1 unit
Egg
(Contains: Ei)
1 unit
Garlic
½ unit
Lemon
½ unit
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
½ head
Romaine lettuce
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
Not included in your delivery
1.5 tablespoon
Olive oil
3 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a generous drizzle of olive oil in a frying pan over medium heat.
- Fry the chicken for 5 - 6 minutes on one side.
- Flip the chicken, then add the bacon and fry for 5 more minutes.
- Remove from the pan and allow the chicken to rest under aluminum foil. Set the bacon aside.
- Dice the ciabatta.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Toast the ciabatta for around 5 minutes until golden-brown, so as to make croutons.
- Toss regularly so as to ensure the croutons don't burn.
- Meanwhile, boil a shallow layer of water in a pot or saucepan.
- Discard the tips of the green beans and thoroughly wash the egg, then transfer everything to the pan and boil for 5 - 6 minutes (see Tip).
Tip: if you'd prefer a hard-boiled egg, use a separate pan and boil for 8 - 12 minutes. Rinse the eggs under cold water so as to peel them more easily.
- In the meantime, grate the Parmigiano Reggiano and crush or mince the garlic.
- Juice half of the lemon and cut the rest into wedges.
- In a small bowl, combine the mayonnaise with the garlic, a third of the Parmigiano Reggiano and a splash of lemon juice as preferred.
- Season to taste with pepper.
- Meanwhile, roughly chop the lettuce.
- Slice the chicken and cut the egg into wedges.
- In a serving bowl, combine the lettuce with the green beans and croutons.
- Top with the egg and garnish with the rest of the Parmigiano Reggiano. Drizzle with the dressing as preferred.
- Top with the bacon and chicken. Season to taste with salt and pepper, then serve with the lemon wedges.
