Chicken Caesar Salad with Croutons & Fried Egg (Optional)
  • Prep time: 25 minutes
  • Calories: 815
Legend has it that Italian-American restaurateur Caesar Cardini invented the caesar salad in 1924 whilst in Tijuana, Mexico. The International Society of Epicure later declared the classic salad, which by then was popular in Europe, "the greatest recipe to originate from the Americas in 50 years." We couldn't agree more!
  • 2 of Chicken Breast (skin on)
  • 1 150g Pack of Middle Speck Bacon
  • 1 of Focaccia Panini
  • 1 of Baby Cos Lettuce
  • 70 g of Caesar Salad Dressing
  • 40 g of Parmesan (Shaved)
  • 1 Small Bunch of Chives
  • 2 of Egg (pantry)
  • 1 of Lebanese Cucumber
  • 1 Stalk of Celery

Cook Chicken:

Preheat oven to 200°C. Pat chicken dry with paper towel. Heat a frypan over medium high heat and add the chicken, skin side down, cooking for 4 minutes until browned. Flip and cook a further minute, place chicken on a lined baking tray and cook for a further 15 minutes in the oven.

Prepare Remaining Ingredients:

Cut panini into 112 cm cubes. Cut bacon into 5 mm lardons. Roughly tear lettuce leaves. Finely chop chives. Medium dice cucumber. Trim celery and slice on slight angle.

Cook Bacon & Croutons:

Heat the same frypan used for chicken over medium-high heat. Add bacon and cook for 3 minutes, stirring regularly. Add panini cubes and continue cooking a further 5 minutes, until bread has browned and bacon has crisped up. Set aside and wipe out pan.

Fry Egg (Optional):

In the same frypan, heat a little more oil on low-medium. Carefully add the eggs to the pan, one at a time, keeping them separate. Season with salt and pepper. Cook eggs (sunny side up or to your liking), 3-5 minutes, or until the whites are set and no longer translucent.

Combine Ingredients:

Slice the cooked chicken to your liking. In a large bowl combine lettuce, celery, chives, cucumber, parmesan, caesar dressing and toss well to coat.

You Plate It:

Divide salad between plates and top with bacon, croutons and a fried egg (optional) and any remaining chives. Enjoy!