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Homemade Caesar Salad with Chicken, Bacon, and Garlic Croutons Recipe

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4.3 from 11 reviews

This homemade Caesar Salad Dressing recipe combines rich mayonnaise, garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and freshly grated Parmesan cheese for a classic and creamy dressing. Served with crispy bacon, homemade garlic croutons, tender chicken breast, boiled eggs, and fresh Romaine lettuce, this salad is perfect for a hearty, flavorful meal. The dressing is prepared in a food processor, while the bacon and croutons are cooked on the stovetop and baked in the oven respectively, making the salad a delightful combination of textures and tastes.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

For the Dressing

  • 1 cup mayonnaise (Hellman’s or S&W Whole Egg)
  • 1/2 tsp garlic, finely minced
  • 2 anchovy fillets or 3/4 tsp anchovy paste
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 cup freshly grated Parmesan cheese or 1/3 cup store-bought grated Parmesan cheese
  • 3 – 4 tbsp milk (to adjust consistency)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For the Bacon

  • 150g / 5oz streaky bacon, cooked and chopped

For the Garlic Croutons

  • 2 – 3 slices white bread, 2/3″ (1.5cm) thick
  • 1 garlic clove, cut in half
  • 1 tbsp olive oil
  • 1/4 tsp salt

For the Salad Assembly

  • 10 cups cos / Romaine lettuce, chopped, washed & dried (about 1 large, 2 medium, or 3 small heads)
  • Freshly grated Parmesan (for garnish)
  • 2 – 4 eggs, cooked to your taste, peeled and halved (optional)
  • 500g / 1lb chicken breast fillets (2 pieces)
  • 1/2 tsp salt and 1/2 tsp pepper
  • 1 tbsp olive oil (for cooking chicken)

Instructions

  1. Prepare the Dressing: In a food processor, combine mayonnaise, finely minced garlic, anchovy fillets or paste, fresh lemon juice, Dijon mustard, Worcestershire sauce, freshly grated Parmesan cheese, 3 tablespoons of milk, salt, and black pepper. Blend until smooth.
  2. Adjust the Dressing: Taste the dressing and adjust salt and pepper as needed. Add more milk gradually to achieve your desired consistency. Set the dressing aside for at least 20 minutes to allow the flavors to meld.
  3. Cook the Bacon: Place streaky bacon slices into a cold skillet without oil. Turn the heat to medium-high and cook the bacon until golden on one side, then flip and cook the other side until golden and crisp. Remove from skillet onto paper towels to drain, cool, and then chop into pieces.
  4. Make Garlic Croutons: Preheat your oven to 180°C (350°F). Toast the white bread slices briefly in a toaster for 1 minute or in the oven for 2 minutes on each side until the surface dries without browning. Rub both sides of the bread pieces with the cut side of the garlic cloves.
  5. Prepare Croutons for Baking: (Optional) Remove the crusts from the bread, then cut into approximately 1.5 cups of cubes. Drizzle the cubes with 1 to 2 tablespoons of olive oil, sprinkle with salt, and bake in the oven until golden brown. Bake for around 7 minutes for sandwich bread, or 12-15 minutes for sourdough and similar breads, shaking the tray once during baking.
  6. Prepare the Salad: Place the chopped Romaine lettuce in a large bowl and toss with half of the prepared dressing. Taste and add more dressing if desired. Transfer the dressed lettuce to a serving bowl.
  7. Add Toppings: Arrange the sliced cooked chicken breast and halved cooked eggs (if using) on top of the salad. Scatter chopped bacon and garlic croutons over the top. Sprinkle with freshly grated Parmesan cheese and serve immediately.
  8. Cook the Eggs (Optional): Place eggs in a saucepan and cover with water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to medium and cook for 3 minutes for soft centers, 4 minutes for firm yolks, or 6 minutes for hard-boiled eggs. Remove eggs, rinse under cold water for 15 seconds, then submerge in cold water for 5 minutes. Peel and set aside.
  9. Cook the Chicken (Optional): Pound chicken breasts to an even thickness of about 1.2 cm (1/2 inch) or slice each breast horizontally into two thinner pieces. Season both sides with salt and pepper. Using the bacon fat left in the skillet, cook chicken over medium heat for 5 minutes on the first side, then flip and cook for 2 more minutes. Remove from the skillet, cover loosely with foil, and let rest for 5 minutes before slicing.

Notes

  • Note 1: Use whole egg mayonnaise for best flavor and consistency.
  • Note 2: Anchovy paste can be substituted if anchovy fillets are unavailable.
  • Note 3: Freshly grated Parmesan provides better flavor compared to store-bought pre-grated cheese.
  • Note 4: Thick white bread slices are ideal for sturdy croutons; crust removal is optional.
  • Note 5: Romaine or cos lettuce should be washed thoroughly and dried to prevent sogginess.
  • Note 6: Adjust thickness of the dressing with milk and seasoning to your preference.
  • Note 7: Rubbing garlic on the toasted bread infuses the croutons with authentic Caesar garlic flavor.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/homemade-caesar-salad-with-chicken-bacon-and-garlic-croutons-recipe-2/