Quick Caesar salad with roast chicken & bacon

Contains pork – recipe is for non-Muslims only
Turn this favourite salad into a speedy midweek meal with slices of bacon-wrapped chicken

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 480
  • fat 29g
  • saturates 10g
  • carbs 2g
  • sugars 2g
  • fibre 0g
  • protein 53g
  • salt 1.65g


  • 4 chicken breasts, skin on
  • 8 slices streaky bacon
  • 1 garlic clove, crushed
  • juice ½ lemon
  • 3 tbsp natural yogurt
  • 3 tbsp olive oil
  • 50g parmesan, plus extra to serve
  • Worcestershire sauce (optional)
  • 2 small romaine lettuces


No-cook version: Chicken & olive Caesar salad
Buy a ready-roasted chicken and tear the meat into chunks. Toss with the dressing and lettuce as above, plus 2 torn, toasted wholemeal pittas, a small handful pitted green olives and 2 roasted red peppers from a jar, cut into chunks.


  1. Heat oven to 200C/180C fan/gas 6. Season the chicken and place in a snug roasting tin. Drape the bacon around the chicken and roast for 15-20 mins until the bacon is crisp and the chicken just cooked through.

  2. In a bowl, mix the garlic, lemon juice, yogurt, oil and Parmesan, adding a dash of Worcestershire sauce, if you have any in the cupboard. Discard the outer leaves of the lettuce and tear the rest over a platter, mixing gently with the dressing. Serve with the chicken and crisp bacon, shaving over extra Parmesan, if you like.

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