Classic chicken Cesar salad
By jenalynn848
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Ingredients
- 4 cups (1 L) cubed crusty bread
- 2 tbsp (15 mL) olive oil
- ½ tsp (2,5 g) each salt and pepper
- 4 strips bacon
- 2 boneless, skinless chicken breasts
- 1 head romaine lettuce, washed
- 3 tbsp fresh lemon juice
- ¼ cup mayonnaise, regular or light
- ¼ cup grated Parmesan cheese
- 1 clove garlic
Details
Level of difficulty Easy
Cost Average budget
Preparation
Step 1
Preheat oven to 375°F (190°C).
On a rimmed baking sheet, arrange cubed bread in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat. Bake, stirring occasionally, until golden — 12 to 15 minutes. Remove croutons from the oven and allow to cool.
Heat a large skillet over medium high. Cook bacon, turning occasionally, until crispy — about 8 minutes. Use tongs to transfer bacon to a paper-towel-lined plate. Let cool and crumble.
Slice each chicken breast in half horizontally so that you have four thin, quick-cooking cutlets. Drain all but 1 tbsp (15 mL) of the bacon fat from skillet and cook chicken until browned and cooked through — about 2 minutes per side. Remove from skillet, let cool and slice.
Slice lettuce crosswise into ribbons.
In a blender or food processor, combine lemon juice, mayo, Parmesan and garlic. Process on high until smooth. Toss gently in a large bowl with lettuce, chicken, croutons and bacon.
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