Chicken Spinach Caesar Salad with Bacon
This main-course, baby-spinach-based version of caesar salad is topped with grilled chicken breast, smoky bacon and Parmesan cheese.
Recipe - Quality Foods
Chicken Spinach Caesar Salad with Bacon
Prep Time30 Minutes
Servings1
Cook Time15 Minutes
Ingredients
3 Tbsp mayonnaise
1/2 tsp minced anchovies or anchovy paste
1 medium garlic clove, minced
1 1/2 Tbsp + 1 1/2 tsp olive oil, plus some for the grill (divided)
1 tsp lemon juice
1 tsp water
1/2 tsp red wine vinegar
1/2 tsp Dijon mustard
splash of Worcestershire sauce and Tabasco sauce
salt and freshly ground black pepper, to taste
1 tsp chili powder
2 boneless, skinless chicken breasts
6 to 7 cups packed baby spinach
store–bought or homemade croutons, to taste
2 to 3 strips of bacon, cubed, fried until crispy and drained well
shaved or freshly grated Parmesan cheese, to taste
lemon slices, for garnish
Directions
- To make salad dressing, combine mayonnaise, anchovy, garlic, 1 1/2 tsp olive oil, juice, water, vinegar, mustard, Worcestershire, Tabasco and black pepper, to taste, in a small bowl. Cover and refrigerate dressing until needed. Dressing can be made many hours in advance (see Options).
- Preheat your barbecue or indoor grill to medium-high. Combine the 1 1/2 Tbsp oil and chili powder in a shallow bowl. Set in the chicken and turn to coat. Season breasts with salt and pepper. Lightly oil the bars of your grill. Grill chicken 4 to 5 minutes per side, or until cooked through. Set chicken on a cutting board and let rest while you make the salad.
- Place spinach and croutons in a salad bowl and toss in the salad dressing, to taste. Divide and mound salad on each of 2 dinner plates. Top each salad with bacon and Parmesan cheese. Slice each chicken breast, widthwise, and then set one sliced breast on each salad. Garnish with lemon slices and serve.
Options: Instead of making your own, use store-bought caesar dressing, to taste. If you don’t have a grill, cook chicken in oven. To do so, once coated in the oil and chili powder, set the breasts on a parchment paper-lined baking sheet. Bake in a 375 F oven 20 to 25 minutes, or until cooked through.
30 minutes
Prep Time
15 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Western Family - Real Mayonnaise, 475 Millilitre
$4.39$0.92/100ml
Laurena - Anchovy Paste, 60 Gram
$5.99$9.98/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Aquafina - Water, 591 Millilitre
$2.69$0.46/100ml
FILIPPO BERIO - Red Wine Vinegar, 500 Millilitre
$6.29$1.26/100ml
Maille - Dijon Original Mustard, 200 Millilitre
$4.69 was $6.29$2.35/100ml
Tabasco - Pepper Sauce Original, 57 Millilitre
$4.39$7.70/100ml
Windsor - Salt & Pepper Shakers, 155 Gram
$5.99 was $6.49$3.86/100g
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Sunfarms - Sunrise Farms Boneless Skinless Chicken Breasts, 1 Pound
$11.29/lb$2.49/100g
Western Family - Baby Spinach, 283 Gram
$6.99$2.47/100g
Grissol - Classic Croutons, Creamy Caesar, 135 Gram
$4.49$3.33/100g
Western Family - Bacon, Naturally Smoked Bacon, 375 Gram
$7.39$1.97/100g
Kraft - Parmesan Shredded Cheese, 200 Gram
$9.99$5.00/100g
Lemons - Large, 1 Each
5 for $5
$1.00 was $1.19
Directions
- To make salad dressing, combine mayonnaise, anchovy, garlic, 1 1/2 tsp olive oil, juice, water, vinegar, mustard, Worcestershire, Tabasco and black pepper, to taste, in a small bowl. Cover and refrigerate dressing until needed. Dressing can be made many hours in advance (see Options).
- Preheat your barbecue or indoor grill to medium-high. Combine the 1 1/2 Tbsp oil and chili powder in a shallow bowl. Set in the chicken and turn to coat. Season breasts with salt and pepper. Lightly oil the bars of your grill. Grill chicken 4 to 5 minutes per side, or until cooked through. Set chicken on a cutting board and let rest while you make the salad.
- Place spinach and croutons in a salad bowl and toss in the salad dressing, to taste. Divide and mound salad on each of 2 dinner plates. Top each salad with bacon and Parmesan cheese. Slice each chicken breast, widthwise, and then set one sliced breast on each salad. Garnish with lemon slices and serve.
Options: Instead of making your own, use store-bought caesar dressing, to taste. If you don’t have a grill, cook chicken in oven. To do so, once coated in the oil and chili powder, set the breasts on a parchment paper-lined baking sheet. Bake in a 375 F oven 20 to 25 minutes, or until cooked through.