The Dinner Planner

Chicken Caesar Salad

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  • cos letuce
  • 4 chicken tenderloins
  • 4 rashers streaky bacon
  • 4 eggs
  • ¼ cup parmesan – grated
  • 2 slices sourdough bread – diced.
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 tsp italian seasoning

Caesar Salad Dressing

  • cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp worcestershire sauce
  • 1 tsp dijon mustard
  • 1 garlic clove – crushed



  • Preheat the grill to 190C.
  • In a small bowl, combine the bread, 1 tbsp olive oil, garlic, italian seasoning and season with salt and pepper. Toss to combine.
  • Line a large baking tray with foil and place the bacon in a single layer on one side. Place the bread on the other side.
    Put the chicken in the bread bowl. Season with salt and pepper, Toss to coat. Place the chicken on the baking tray with the bacon and bread.
    Place in the oven and cook for 15 minutes, turning over half way through.
  • Place the eggs in a saucepan and cover with water. Put on the stovetop and bring to the boil. Turn down to a simmer and cook for 4 minutes. Remove from the stove and run under cold water.
  • Chop the lettuce up, rinse and dry. Pop into a large bowl.
  • Combine the dressing ingredients plus 1-2 tablespoons water to loosen in a small bowl Season with salt and pepper. Set aside.
  • Remove the bacon, chicken and croutons from the oven. Peel the eggs,
  • Chop up the bacon and chicken. Add to the lettuce bowl with half the croutons, parmesan and dressing. Toss to combine.
  • Divide among bowls. Add the remaining croutons. Cut egg in half and place on top.

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