Chicken Caesar Salad
Contains statutory allergens: Gluten, Milk / dairy, Eggs, Mustard, Fish
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Ingredients (13)
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Instructions (5)
Season chicken breasts with olive oil, salt, and pepper. Pan-fry over medium-high heat until golden brown and thoroughly cooked through, about 10–12 minutes, then slice thinly.
Crisp bacon in a dry skillet over medium heat until golden. Transfer to paper towels and chop coarsely.
In a small bowl, whisk mayonnaise, grated garlic clove, Dijon mustard, Worcestershire sauce, and fresh lemon juice until a creamy dressing forms.
Chop romaine lettuce into bite-sized pieces and toss with half of the prepared dressing in a salad bowl.
Top the salad with sliced chicken, crispy bacon, crunchy croutons, shaved parmesan, and the remaining dressing before serving.
