This homemade classic salad is topped with the creamy Caesar dressing, crispy bacon and chicken, One of my all time favorite salads. So delicious, give it a go!
400gmini chicken fillets(£1.99)
4rashers of bacon(£1.49/2)=(£0.75)
2romaine lettuces(£0.75 )
1cloveof garlic (£0.10)
Salt & Pepper
For the chicken, cut into skinny slices – whole chicken breasts/ big chunks take forever to cook through meaning you have to cook it for ages = dryness. Add to a frying pan on a high heat to get a nice sear and season with salt and pepper. Rotate after 4 minutes and cook on the otherwise. Cooking time will vary depending on how thinly you slice it.
After the chicken has cooked, set it aside to cool and add the chopped bacon rashers to the same pan. Reduce to medium heat to gently fry.
Meanwhile, chop the lettuce and add it to a colander to wash. Dry with a clean tea-towel and pop in the fridge while you prep the dressing.
Finely chop the garlic then add a pinch of salt onto it. Using the side of your knife, apply pressure to form a paste and repeatedly chop. The salt will act as an abrasive to help get that smooth texture, you don’t wanna munch on a piece of raw garlic (this time).
Whisk together the garlic paste, mayo, lemon juice and mustard before SLOWLY pouring in the neutral oil. I’m talking the lightest drizzle as you whisk vigorously, this will give it time to emulsify and prevent a broken c-sal dressing.
Slice up the cucumber and red onion and combine all the elements of the salad in a bowl (bacon should be nice and crispy at this point). If you have parmesan use a peeler to garnish with some parmesan shavings! Season with salt and pepper.