Caesar salad with chicken

Preparation time: 20 minutes
Cooking time: 6 minutes
Portion: 4 









For the dressing:

  • 1/2 garlic clove, minced
  • 2 large egg yolks
  • 2 tbsp cider vinegar
  • 3/4 tsp Dijon mustard
  • 2/3 cup canola oil
  • 2 tbsp Parmesan, freshly grated
  • Citrus salt and pepper

To assemble:

  • 4 slices bacon
  • 4 little Romaine lettuce heads, leaves separated
  • 1 3/4 cups cherry or grape tomatoes, halved
  • 2 cooked skinless chicken breasts, roughly torn
  • Parmesan, for grated


  1. For the dressing: Mash together the garlic and 0.5 tsp salt in a small mixing bowl using a pestle.
  2. Whisk in the egg yolks and mustard until smooth.
  3. Whisk in oil, by the drop to begin with, and then in a slow, steady stream until thickened and emulsified.
  4. Whisk in grated Parmesan and season to taste with salt, pepper and more cider vinegar as needed. Cover and chill until ready to use.
  5. To assemble: Preheat broiler to hot. Arrange bacon on grilling tray and grill until golden-brown and crisp, turning once, about 4-6 minutes.
  6. Remove from heat and drain on paper towels. Let cool before tearing or chopping into pieces.
  7. Arrange the lettuce, tomatoes, chicken and bacon in lunch boxes.
  8. Spoon over the dressing and grate over some fresh Parmesan before serving.

Tips: The dressing can be made 24 hours in advance before assembly.