Chicken & Bacon Caesar Salad

Looking for a quick summer meal that’s both filling and light-weight? We’ve got just the thing! This chicken & bacon caesar salad is the perfect flavour combination, with low effort and minimal ingredients. For the salad, we’ve used romaine lettuce from our own veggie plot in our grounds, but you could use any store-bought caesar salad if it’s easier.

This recipe comes from BBC Good Food, and you could always google any meat substitutions or alternatives if you wanted to shake things up!

Ingredients (serves two)

• 4 rashers of bacon
• 2 cooked chicken breasts (make sure to remove any skin and bones)
• 1 ripe avocado
• 225g bag of ready-to-eat caesar salad (this can be however you want it, but the main components should include romaine lettuce, croutons, parmesan cheese, and caesar dressing)

Method

1. Fry the bacon in a hot frying pan for 2 – 3 minutes on each side.
2. Take the bacon out and sprinkle in the croutons, using the leftover fat in the bacon to give them flavour and crisp them up. Toss the croutons in the pan over a medium heat for a minute or two.
3. Divide your romaine lettuce up on the plates.
4. Halve the avocado and dig out the stone, before peeling, cutting into chunks, and scattering over the lettuce.
5. Tear your cooked chicken breast into pieces and scatter over the top of the salad.
6. Tear your bacon into chunky pieces over the chicken, before topping with the croutons.
7. Finally, drizzle the dressing over the salad, finishing with a generous helping of parmesan and a grind of pepper.

Ready for pudding? Have a look at our white chocolate meringue.