Caesar salad is such a classic! This loaded version transforms it from a regular salad to a filling weeknight meal.
What makes this the ultimate Caesar salad recipe though?
It’s protein packed thanks to the addition of chicken, bacon and eggs, plus features extra veggies, homemade croutons and parmesan.
The delicious homemade dressing is lightened up with yoghurt, and doesn’t include anchovies! Instead, soy sauce and Worcestershire sauce add that salty, savoury flavour.
While I’m not opposed to putting anchovies in a Caesar dressing, I wouldn’t typically eat them in other meals and buying a whole jar seemed a bit of a waste!
This might not be the most traditional Caesar salad, but I think it ticks all the other boxes. What do you reckon?
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What makes this the ultimate Caesar salad? It features all the best classic additions (chicken, bacon, eggs, croutons), plus extra veggies and a delicious homemade dressing that doesn’t include anchovies!
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper. Cut rolls into 1-2cm / 0.5in pieces and place on tray. Drizzle with oil, season with a little salt and toss to combine. Bake for 8 minutes, until lightly golden and crisp.
Place all dressing ingredients in a small food processor or blender and process until fairly smooth (you can mix by hand instead but the parmesan won’t break up). Season with salt and pepper to taste.
Season chicken with salt and pepper. Dice bacon. Trim ends off beans and cut each bean into three. Roughly chop lettuce, dice avocado and thinly slice onion and cucumber.
Heat butter and oil in a large frying pan until butter is bubbling. Add chicken and cook for approximately 4 minutes each side, until browned and cooked through. Remove onto a board and cover with foil.
Meanwhile, add water to a medium saucepan until approximately one third full. Mix in vinegar. Bring to a boil then reduce to a very gentle simmer.
Add bacon and beans to pan used to cook chicken and stir fry until bacon is crisp and beans are tender.
Swirl water in saucepan, then crack in eggs. Poach eggs for 3 minutes, or until cooked to your liking.
While eggs cook, divide lettuce between serving plates. Top with avocado, onion, cucumber, beans, bacon and chicken. Add eggs, drizzle with dressing and sprinkle with parmesan and croutons.
WINE MATCH: A crisp, dry Rosé.
GLUTEN-FREE OPTION: Use gluten-free bread instead of ciabatta. Make sure aioli is gluten-free. Use gluten-free soy sauce and Worcestershire sauce. Choose gluten-free bacon.
INGREDIENT SWAPS / NOTES: You could use ready-made croutons if you don't want to make your own. Eggs could be omitted or hard boiled rather than poached.
STORING AND REHEATING: Chicken, bacon and beans can be stored together and reheated in the microwave. Lettuce, avocado, onion, cucumber and parmesan can be stored together. If planning to have leftovers, either omit the eggs or hard boil them instead. Add croutons and dressing just before serving.