Chicken Caesar Salad

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 150g ciabatta, sliced thinly

    2 tbsp extra virgin olive oil

    1 clove garlic, crushed

    4 bacon rashers (500g), trimmed,

    sliced thinly

    1 large barbecued chicken

    2 baby cos lettuces

    1 medium ripe avocado (250g), sliced

    ¼ cup (20g) shaved parmesan

    Anchovy dressing

    ¾ cup (225g) whole-egg mayonnaise

    1 tbsp lemon juice

    4 drained anchovy fillets, chopped finely

    3 tsp dijon mustard

    1 clove garlic, crushed

    1 tsp worcestershire sauce

    1 tbsp water


  • Preheat oven to 180°C.

    Make anchovy dressing: Blend or process all ingredients until mixture is smooth. Season to taste with sea salt and freshly ground black pepper.

    Place bread slices in a single layer on two large oven trays. Combine oil and garlic in a small bowl. Brush oil mixture over one side of the bread. Bake for 8-10 minutes or until browned lightly.

    Meanwhile, add bacon to a large frying pan. Cook, stirring, over medium-high heat for about 5 minutes or until browned. Drain on paper towel. Remove the meat from the chicken; slice thickly.

    Remove coarse outer leaves from lettuces. Rinse whole lettuces; drain well. Trim bases. Cut lettuces lengthways into quarters. Shake to remove excess water. Arrange lettuce on serving platter, cut-side up. Top with chicken and bacon.

    If transporting for a barbecue or picnic, pack the salad, anchovy dressing, toasted bread, avocado and parmesan separately. Just before serving, scatter toasted bread, avocado and parmesan over salad. Drizzle with some dressing and top with freshly ground black pepper. Serve with remaining dressing.