Crispy Chicken & Bacon Caesar Salad

August 31, 2020

Crispy Chicken & Bacon Caesar Salad

Recipe: Crispy Chicken & Bacon Caesar Salad

Author: Allie, Hamama Happiness Team Member

Prep Time:  15 Minutes

Cook Time:  20 Minutes

Makes: One Large Dinner Salad for 2

This kicked-up Caesar salad rivals any restaurant version! The crispy breaded chicken, smokey bacon, peppery arugula, nutty parmesan/asiago cheese, and bright lemon zest is a winning combination! 

Tip: Make it dairy-free by swapping the cheese with nutritional yeast and making a homemade tahini “caesar” dressing (recipe below)! 

Other great add-ins: hard boiled egg slices, fresh avocado chunks, or charred corn! 

Ingredients:

  • 2 small chicken breasts, butterflied 
  • ½ cup of olive oil 
  • 2 cloves of garlic
  • 1 TBSP Italian Seasoning (I used Trader Joe's 21 Seasoning Salute)
  • 1 Cup of Panko Breadcrumbs (I used a Gluten Free version here) 
  • Sale & Pepper to taste 
  • 4 strips of bacon, cooked & roughly chopped
  • 5 ounces of Romaine Lettuce, chopped
  • Big handful of fresh arugula
  • Big handful of Hamama microgreens (I used Zesty & Super Salad Mixes here) 
  • 5 cherry tomatoes, sliced in half
  • ¼ cup of thinly sliced red onion 
  • ½ cup of carrot shreds
  • Freshly shaved parmesan or asiago cheese
  • Bhuja Seasoned Crunchy Peas (can sub your favorite croutons)
  • Zest of 1 lemon, divided 
  • Your favorite Caesar dressing, or this dairy-free tahini caesar dressing!

Dairy-free Homemade Tahini Caesar Dressing: 

  • 1/3 cup drippy tahini
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 1/2 tbsp balsamic vinegar (or red wine vinegar)
  • 2 tsp capers (green olives or anchovies can be used as a substitute!)
  • 1/2 tsp black pepper
  • 1/4 - 1/3 cup water

In a blender or food processor, combine all of the dressing ingredients and mix. Start with adding 1/4 cup water and gradually add more until desired consistency is achieved.

Instructions: 

  1. Cook your bacon and set aside.
  2. Bread your butterflied (or thinly sliced) chicken breasts: Set one bowl out with olive oil, minced garlic, and ½ of the lemon zest. Fill another bowl with breadcrumbs, seasoning, salt and pepper. Dredge each piece of chicken in the olive oil mixer (making sure to get all of the lemony/garlic goodness) then coat both sides in the breadcrumb mixture. Do this one-by-one until all of your chicken is breaded. Place on a baking sheet with parchment paper and bake at 400 degrees until fully cooked, about 15 minutes, flipping the chicken halfway through. 
  3. While the chicken is baking, toss the salad ingredients together, but hold off on the dressing until ready to serve.
  4.  Let the chicken cool for 5 minutes then cut into slices and lay over the salad. Add crumbled bacon, the remaining lemon zest, and dressing to taste.
  5. Divide salad into 2 big bowls & serve!

*If you have extra chicken, it is great leftover on top of pasta! :D 


Enjoy!

 



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