Full Pan Caesar Salad Recipe
Romaine, Grilled Chicken, Candied Bacon, Parmesan, Housemade Croutons, and Caesar Dressing
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Ingredients
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Salad Base
Croutons
Caesar Dressing
Method
Preparation of Ingredients
- 1
Prepare the Chicken
Grill the chicken breasts until fully cooked, about 6-7 minutes on each side. Allow to cool, then slice into strips.
- 2
Prepare the Candied Bacon
Cook the bacon in a pan over medium heat until crispy. Remove from heat, sprinkle with brown sugar, and return to the heat until the sugar melts and caramelizes. Let cool and chop into pieces.
- 3
Prepare the Romaine Lettuce
Wash and dry the romaine heads. Chop them into bite-sized pieces and place in a large serving bowl.
- 4
Prepare the Parmesan Cheese
Grate the Parmesan cheese and set aside for topping.
Making Croutons
- 5
Cube the Baguette
Cut the baguette into 1-inch cubes.
- 6
- 7
Bake the Croutons
Spread the seasoned baguette cubes on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, or until golden brown and crispy. Let cool.
Making Caesar Dressing
- 8
Combine Ingredients
In a mixing bowl, combine mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, black pepper, and Parmesan cheese. Whisk until smooth.
- 9
Adjust Seasoning
Taste the dressing and adjust seasoning with more salt or pepper if needed.
Assembling the Salad
- 10
Combine Ingredients
In the large bowl of chopped romaine, add the sliced grilled chicken, candied bacon, croutons, and half of the grated Parmesan cheese.
- 11
Dress the Salad
Pour the Caesar dressing over the salad and toss gently until all ingredients are coated.
- 12
Serve
Top the salad with the remaining Parmesan cheese and serve immediately.