Chicken Bacon Caesar Salad Recipe

Closeup on a chicken bacon salad with caesar dressing.

5 from 3 votes

Chicken Bacon Caesar Salad Recipe

Chicken Bacon Caesar Salad combines salad greens, tender grilled chicken, crispy bacon, and the star of the show, some tangy Caesar dressing. Grilling the chicken takes this salad over the top and can be a main dish for the whole family!

Course Main Dish, Salad, salad dressing

Cuisine American

Keyword caesar salad dressing without anchovies, chicken bacon caesar salad

Prep Time 30

Cook Time 25

Total Time 55

Servings large salads

Calories 799kcal

Author Sue Ringsdorf

Ingredients

For the chicken:

2 pounds boneless, skinless chicken breasts - or about four large breasts
6 Tablespoons olive oil
6 Tablespoons reduced-sodium soy sauce
3 Tablespoons apple cider vinegar
2 teaspoons garlic powder
1 teaspoon ground ginger
kosher salt and freshly ground black pepper - to taste

Salad Ingredients:

12 cups lettuce greens
1 cup cherry tomatoes - halved
1/4 cup red onion - sliced
4-6 slices bacon
1 cup croutons
extra parmesan cheese - freshly shredded

Caesar Dressing:

3/4 cup mayo with olive oil
1 ½ Tablespoons Dijon mustard
1-2 cloves garlic
3 Tablespoons lemon juice - freshly squeezed
3 teaspoons Worcestershire Sauce
kosher salt and freshly ground black pepper - to taste
3 Tablespoons extra-virgin olive oil
1/2 cup freshly grated parmesan cheese
water - to thin dressing

Instructions

Make the dressing. Add the ingredients to a small food processor – the mayo, Dijon, garlic, lemon juice, Worcestershire, olive oil, fresh parmesan cheese, and salt and pepper. Pulse until well combined. Then drizzle in some water to thin the dressing according to the consistency you desire.
3/4 cup mayo with olive oil, 1 ½ Tablespoons Dijon mustard, 1-2 cloves garlic, 3 Tablespoons lemon juice, 3 teaspoons Worcestershire Sauce, 3 Tablespoons extra-virgin olive oil, 1/2 cup freshly grated parmesan cheese, kosher salt and freshly ground black pepper, water
Store the dressing in a mason jar or a small bowl and refrigerate until ready to serve.
Prep the chicken. Place the chicken breasts in a plastic bag. Combine marinade ingredients (olive oil, soy sauce, apple cider vinegar, ground ginger, garlic powder, salt, and pepper) and use a whisk to combine.
Then pour the marinade over the chicken and refrigerate for at least 30 minutes.
2 pounds boneless, skinless chicken breasts, 6 Tablespoons olive oil, 6 Tablespoons reduced-sodium soy sauce, 3 Tablespoons apple cider vinegar, 1 teaspoon ground ginger, 2 teaspoons garlic powder, kosher salt and freshly ground black pepper
Grill chicken. Light an outdoor grill to medium heat. When hot, add the marinated chicken and cook until done, flipping as needed.
Cook bacon. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and top with a wire rack. Then arrange the bacon on top without overlap.
Cook bacon until bacon is crispy (or to your liking).
Assemble salad. Arrange salad greens on a large platter if serving a large group. Or add greens to individual serving bowls. Then add cherry tomatoes, red onion, grilled and sliced chicken, cooked bacon, croutons, and freshly shredded parmesan cheese.
12 cups lettuce greens, 1 cup cherry tomatoes, 1/4 cup red onion, 4-6 slices bacon, 1 cup croutons, extra parmesan cheese
Serve. Add the Caesar dressing to salads and some freshly ground black pepper. Enjoy!

Notes

NOTE: Chicken is considered done when the internal temperature registers 165 degrees F on a digital thermometer. I normally remove the chicken when it reads 160 degrees F and allow for carry-over cooking.

Nutrition