There are few salads more iconic than Caesar. Crisp cos lettuce, juicy grilled chicken, crispy bacon, homemade croutons and a creamy dressing. It’s a combination that never goes out of style.

At our house, this is one of those recipes that’s on constant rotation. It’s fresh, quick to throw together and perfect for warm evenings, shared dinners or BBQs with friends. I love prepping everything in advance, so when the chaos of the day hits, I can have dinner on the table in less than 30 minutes.

And here’s my twist: while traditional Caesar salad usually comes with anchovies and egg yolks, I often keep it simple with either a creamy Caesar or a ranch-style dressing (because that’s what my family loves most). It’s proof that you can make a classic your own - without sacrificing flavour.

Whether you’re serving it as a main meal for the family or taking it along to your next get-together, this Chicken Caesar (or Ranch) Salad is guaranteed to disappear fast.

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salad

Australian

Yield: 4

Author: Ange Zahn

Chicken Caesar Salad

A fresh and classic Chicken Caesar Salad - with a ranch twist! Made with juicy grilled chicken, crispy bacon, homemade croutons and parmesan. This crowd-pleasing salad is ready in under 30 minutes. Perfect for weeknight dinners, BBQs or a light lunch with friends.

Prep time: 10 MinCook time: 20 MinInactive time: 2 MinTotal time: 32 Min

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Ingredients

4 Turkish bread rolls (or ciabatta/soft panini)
Olive oil
2 large chicken breasts
1–2 tbsp Moroccan seasoning
8 shortcut bacon rashers
1 cos lettuce, leaves separated
2 cups baby spinach
Caesar or ranch salad dressing
Parmesan cheese, finely grated or shaved

Instructions

Preheat the oven to 200 °C (fan-forced). Line a baking tray with baking paper.
Cut bread rolls into bite-sized pieces, drizzle with olive oil and bake for 5–10 minutes, tossing halfway, until lightly golden and crisp.
Slice chicken breasts in half horizontally to make 4 even pieces. Lightly pound for even cooking. Season both sides with Moroccan seasoning. Heat a drizzle of oil in a pan over medium–high heat and cook chicken for 3–5 minutes per side or until golden and cooked through. Rest on a plate.
In the same pan, fry bacon until crisp. Transfer to a plate.
Roughly chop chicken and bacon into bite-sized pieces.
Chop lettuce and spinach.
In a large serving bowl (or individual bowls), layer lettuce and spinach, a drizzle of dressing, chicken, bacon and croutons. Top with extra dressing and grated/shaved parmesan.
Serve immediately so everything stays crisp and fresh.

Notes

Top Tips:

Prep ahead: Cook chicken, bacon and croutons earlier in the day. Chop lettuce/spinach and store in airtight containers in the fridge.
Homemade croutons = magic: Store-bought works, but homemade adds next-level crunch and flavour.
Swap the protein: Try sautéed prawns, salmon, steak strips or even roast lamb for something different.
Dressing last: Add dressing right before serving to keep the salad fresh and crisp.
Perfect for entertaining: Serve in a large bowl at a BBQ or take it as a side dish to a shared dinner.

I choose to use Masterfoods Moroccan Seasoning and Paul Newman's Ranch Dressing

Nutrition Facts

Calories

420

Fat

29 g

Sat. Fat

9 g

Carbs

5 g

Fiber

2 g

Net carbs

3 g

Sugar

1 g

Protein

33 g

Sodium

624 mg

Cholesterol

108 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.