Chicken and Bacon Caesar Salad
This salad features BBQ-seasoned chicken breasts, Parmesan cheese, a generous drizzle of Caesar dressing, and a surprise crunchy panko breadcrumb topping, adding a unique twist to the traditional flavors of a Caesar salad.
Servings 4
Ingredients
For the Chicken
- 1 pound Chicken Breast
- 3 Tablespoon BBQ Spice Blend
Salad
- 6 cup Romaine Lettuce Chopped
- 1/4 cup Cooked Bacon Chopped
- 1/2 cup Parmesan Cheese
- 3/4 teaspoon Black Pepper
- 1/2 cup Caesar Salad Dressing
Crunch Topping
- 1/2 cup Panko Breadcrumbs
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
Instructions
Cook the Chicken
- Preheat the oven to 400 degrees. Place boneless, skinless chicken breasts on a baking sheet and coat both sides with BBQ seasoning. Bake for 20 minutes or until the chicken reaches 165 degrees. Set aside and let rest for 5 minutes before slicing.1 pound Chicken Breast, 3 Tablespoon BBQ Spice Blend
For the Crunchy Topping
- Place butter and olive oil in a small skillet over medium-high heat. Add the panko, garlic powder, and paprika and toast until golden brown. Set aside.1/2 cup Panko Breadcrumbs, 1 Tablespoon Butter, 1 Tablespoon Olive Oil, 1/4 teaspoon Garlic Powder, 1/4 teaspoon Paprika
Assemble the Salad
- Combine romaine lettuce, crumbled bacon, black pepper, and Parmesan cheese in a large bowl. Toss with dressing and top with sliced chicken breasts. Sprinkle with crunchy topping.6 cup Romaine Lettuce, 1/4 cup Cooked Bacon, 1/2 cup Parmesan Cheese, 3/4 teaspoon Black Pepper, 1/2 cup Caesar Salad Dressing
Notes
Prep ingredients: Wash and chop the Romaine lettuce in advance. To keep your lettuce fresh and crisp, place a paper towel with the lettuce in a bag or container to help absorb moisture.
Crispy Topping: The topping is good on your counter for 3-5 days, but I generally throw it in the freezer for future salads.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!
