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Crisp Kale, Chicken and Bacon Caesar Salad

Prep Time:

10 minutes

Cook Time:

10 minutes



Crisp Kale, Chicken and Bacon Caesar Salad


  • 140g chopped Kale
  • Spray olive oil
  • 4 chicken breast fillets, sliced in half
  • 8 streaky bacon rashers
  • 1 crisp lettuce washed, shredded
  • 4 free-range eggs, soft-boiled, halved
  • 30g parmesan, grated

For Caesar dressing

  • 2 anchovy fillets
  • 2 free-range egg yolks
  • 1 garlic clove, quartered
  • 30ml lemon juice
  • 125ml olive oil


  1. Preheat an oven to 180oC (fan 160oC) Gas mark 4
  2. Arrange the kale onto an oven tray and spray liberally with olive oil. Season and place into a hot oven for 4 - 5 minutes until crisp.
  3. Heat a chargrill and grill the chicken for 5 minutes on each side or until cooked through. Transfer to a plate, cover with tinfoil and rest. Meanwhile, cook the bacon over high heat, turning for 4 - 5 minutes until crisp.

For the Caesar dressing

Place the anchovies, egg yolks, garlic and lemon juice into a bowl and whisk until smooth. Gradually whisk in the oil until thick and creamy, season.

To serve

Thinly slice the chicken and arrange with the lettuce, bacon and soft-boiled eggs into bowls. Sprinkle with crisp kale par-mesan and drizzle Caesar dressing over the top before serv-ing.

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