Quick Caesar salad with roast chicken & bacon
Turn this favourite salad into a speedy midweek meal with slices of bacon-wrapped chicken
- Prep: 5 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 4 chicken breasts, skin on
- 8 slices streaky bacon
- 1 garlic clove, crushed
- juice ½ lemon
- 3 tbsp natural yogurt
- 3 tbsp olive oil
- 50g parmesan, plus extra to serve
- Worcestershire sauce (optional)
- 2 small romaine lettuces
No-cook version: Chicken & olive Caesar salad
Buy a ready-roasted chicken and tear
the meat into chunks. Toss with the
dressing and lettuce as above, plus
2 torn, toasted wholemeal pittas,
a small handful pitted green olives
and 2 roasted red peppers from
a jar, cut into chunks.
Method
-
Heat oven to 200C/180C fan/gas 6.
Season the chicken and place in a snug
roasting tin. Drape the bacon around the
chicken and roast for 15-20 mins until
the bacon is crisp and the chicken just
cooked through.
-
In a bowl, mix the garlic, lemon juice,
yogurt, oil and Parmesan, adding a dash
of Worcestershire sauce, if you have any
in the cupboard. Discard the outer leaves
of the lettuce and tear the rest over a
platter, mixing gently with the dressing.
Serve with the chicken and crisp bacon,
shaving over extra Parmesan, if you like.
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