Chicken Caesar Salad Bacon (Printable Version)
Sliced chicken and bacon atop romaine, tossed with dressing and Parmesan for a satisfying meal.
# What You'll Need:
→ Chicken
01 -
1 lb chicken breast
02 -
Kosher salt (¼ teaspoon per breast)
03 -
Cracked black pepper (⅛ teaspoon per breast)
04 -
3 tablespoons olive oil
→ Salad
05 -
1 head romaine lettuce
06 -
4 Canadian bacon strips
07 -
4 tablespoons Caesar salad dressing
08 -
¼ cup parmesan cheese, freshly grated
# Steps to Follow:
01 -
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat until hot. Add the bacon and cook for 2-4 minutes on each side, depending on your preferred level of crispiness. Remove and set aside.
02 -
Preheat your oven to 400°F (200°C). Generously season both sides of the chicken breasts with salt and pepper (about ¼ teaspoon salt and ⅛ teaspoon pepper per breast). Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, place the chicken breasts in the skillet and cook undisturbed for 4 minutes on each side until they are nicely browned. Transfer the skillet to the preheated oven and roast the chicken breasts for an additional 9 minutes, or until they reach an internal temperature of 165°F (75°C). Remove from the oven, let rest for a few minutes, then slice the chicken into strips.
03 -
Rinse, dry, and chop the romaine lettuce into bite-sized pieces. Place in a large serving bowl. Drizzle with Caesar salad dressing and gently toss until the lettuce is evenly coated. Sprinkle generously with shredded Parmesan cheese and cooled croutons.