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Chicken Caesar Salad in a bowl overhead
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5 from 1 vote

Chicken Caesar Salad Recipe

This Chicken Caesar Salad recipe is quick and easy to prepare - making it a great midweek meal! It's also VERY family friendly and you can serve the components of this salad separately so that the kids can 'make their own'.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinners
Cuisine: Australian
Keyword: Easy Recipes, Family Recipes, Midweek Meals, Salads
Servings: 4 people
Calories: 391kcal
Author: Lauren


  • 500 grams chicken breast cut into 3cm wide strips
  • 1 cos lettuce
  • 2 rashers short cut bacon
  • 3 eggs
  • 3 slices thick bread preferably a day or two old old
  • ¼ cup finely grated parmesan cheese
  • 1 teaspoon extra virgin olive oil

Caesar Dressing

  • ½ cup mayonnaise
  • ½ tablespoon lemon juice
  • ½ teaspoon worcestershire sauce
  • ¼ cup finely grated parmesan cheese
  • 1 small clove of garlic - finely crushed
  • sprinkle salt and pepper


  • To make the dressing, combine all ingredients in a small bowl and whisk together to combine.  Once combined, cover and pop into the fridge until needed.
  • Toast the two slices of bread in the grill until they turn light brown.  Using kitchen scissors, cut into small pieces and set aside to cool completely.
  • Place the eggs in a  small saucepan half filled with water and cook as desired.
  • One the eggs are cooked to your liking, remove saucepan from the heat and carefully drain the hot water. Fill the saucepan with cold water to allow the eggs to cool.
  • Add the olive oil to a frying pan, add the chicken breast pieces and cook over a medium/high heat until cooked through - approximately 5 - 6 minutes. Please note the time will vary depending on the thickness of your chicken breast.
  • Add the bacon to the frying pan when chicken has almost cooked through- it will only take 3 -4 minutes to cook.
  • Peel the cooled eggs and set aside until needed.
  • Remove the cooked chicken and bacon from frying pan.  Using kitchen scissors, cut the bacon into small pieces.  Allow the chicken breast to rest for a couple of minutes before slicing in half.
  • Arrange the lettuce on your plates, add the chicken, cooked eggs, chopped bacon, croutons and sprinkle with parmesan cheese. Drizzle dressing over salad as desired.


  • You can use a store bought BBQ Chicken for this recipe. It also works well with cooked Chicken Tenders.
  • Instead of chicken breast, you can use thighs if you prefer.
  • You can also use minced garlic instead of crushing a garlic clove if you prefer.
  • The dressing can be made a day or two in advance and stored in the fridge until needed.
  • You can certainly add anchovies to this salad if you wish.
  • This recipe can easily be doubled or even tripled if you are feeding a crowd.
  • Any leftovers are best stored in an airtight container in the fridge and enjoyed within a couple of days.


Serving: 0g | Calories: 391kcal | Carbohydrates: 1g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 215mg | Sodium: 378mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 844IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg