Flamegrilled chicken & bacon caesar salad

Name: Flamegrilled chicken & bacon caesar salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 8 Essential Smoked British Bacon Streaky Rashers; 250 g day-old crusty bread; 1 tbsp olive oil; 1 clove garlic, crushed; ½ tsp dried rosemary; 4 tbsp Greek-style natural yogurt; 2 tbsp mayonnaise; 4 anchovy fillets (from a jar), drained; 3 tsp 2-3tsp lemon juice; 30 g Essential Parmigiano Reggiano, 10g finely grated, 20g shaved; 2 Essential Romaine Lettuce Hearts, roughly chopped; 200 g pack Waitrose British Cooked Chicken Flamegrilled Pieces

This caesar-style dressing uses Greek yogurt as the base, and we’ve upped the yum factor with homemade rosemary and garlic croutons.

3 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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8 Essential Smoked British Bacon Streaky Rashers
250g day-old crusty bread
1 tbsp olive oil
1 clove garlic, crushed
½ tsp dried rosemary
4 tbsp Greek-style natural yogurt
2 tbsp mayonnaise
4 anchovy fillets (from a jar), drained
3 tsp 2-3tsp lemon juice
30g Essential Parmigiano Reggiano, 10g finely grated, 20g shaved
2 Essential Romaine Lettuce Hearts, roughly chopped
200g pack Waitrose British Cooked Chicken Flamegrilled Pieces

Preheat the oven to 200oC, gas mark 6. Line a large baking tray with foil. Arrange the bacon rashers on one side of the tray and cook for 8 minutes.
Meanwhile, cut the crusts off the bread (set aside for another recipe – see below) and tear the rest into bite-sized pieces. Toss with the oil, garlic and rosemary; season. Turn the bacon, spread the croutons over the other side of the tray and roast for 12-15 minutes, until the bacon is crisp and the croutons are golden. Set both aside, transferring the bacon to kitchen paper to soak up the excess oil.
For the dressing, put the yogurt, mayonnaise, anchovy fillets, 2 tsp lemon juice and 10g finely grated Parmigiano Reggiano in a blender. Whizz until smooth; season, adding more lemon juice if needed.
Arrange the lettuce and chicken on a platter; top with the croutons, shards of bacon, the dressing and cheese shavings.

Cook’s tip

Waste not: Whizz leftover bread crusts to a crumb, stir in a chopped anchovy then toast in a frying pan over a medium heat. This pangrattato makes a delicious pasta topping.