Skinny Chicken and Avocado Caesar Salad

Ingredients

• 1/2 loafciabatta, sliced
• 454 g (1 lb)skinless, boneless chicken breast fillets, halved horizontally to make 4 fillets
• 1 tablespoongarlic powder
• 2 tablespoonsdried parsley flakes
• 1 pinchsalt
• 198 g (7 oz)shortcut bacon, cut into strips
• 2 largeeggs, soft- or hard-boiled and sliced
• 2 headsbaby cos lettuce, washed and dried
• 1 mediumavocado, sliced
• 50 g (1/2 cup)shaved Parmesan cheese
• 160 ml (2/3 cup)Greek yoghurt
• 1 tablespoonolive oil
• 2 clovesgarlic, crushed
• 2 filletsanchovies, finely chopped, or 2 tablespoons finely chopped pitted black olives and 1 teaspoon fish sauce
• 1/2 largelemon, juiced
• 3 tablespoonsfreshly grated Parmesan cheese
• 2 pinchessalt and pepper, for seasoning

Instructions

1. 1

   Toast the ciabatta

   Preheat the oven grill to medium-high. Arrange the bread slices on an oven tray, drizzle with olive oil and grill on the middle shelf until crisp. Keep an eye on them while you prepare the chicken.

2. 2

   Cook the chicken

   Rub the chicken with the garlic powder, parsley flakes and a pinch of salt. Heat a non-stick griddle pan or frying pan with a drizzle of olive oil, then cook the chicken until golden on both sides. Transfer it to a warm plate.

3. 3

   Fry the bacon

   Add the bacon strips to the same pan and fry until golden and crisp. While they cook, boil the eggs to your preferred doneness, and check that the bread has not over-browned.

4. 4

   Mix the dressing

   Whisk together the yoghurt, olive oil, crushed garlic, anchovies, lemon juice and grated Parmesan until combined. Season with salt and pepper to taste, whisk again and taste the dressing.

5. 5

   Assemble the salad

   Combine the lettuce with the chicken, bacon, halved eggs, avocado, shaved Parmesan and bread pieces, halved. Pour over the dressing, toss to coat and serve.

What is a chicken Caesar salad?

Caesar salad is a familiar combination of crisp lettuce, Parmesan, crunchy bread and a savoury dressing. Although often associated with Italian cooking, it was created in Tijuana, Mexico, by restaurateur Caesar Cardini, who was Italian-American.

This version turns the salad into a more substantial meal with grilled chicken, bacon, eggs and avocado. Greek yoghurt gives the dressing its creamy base, while lemon, garlic and anchovies bring the characteristic savoury, tangy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 559 calories, 54g protein, 40g carbs, 20g fat.

The ciabatta and vegetables provide most of the carbohydrates, while the chicken, eggs, bacon and Greek yoghurt contribute protein. Olive oil, bacon, avocado and Parmesan add much of the fat; serve with extra lettuce or other vegetables if you want more volume alongside the salad.

The chicken and bacon

Even fillets: Halving the chicken breasts horizontally makes four thinner pieces that cook more quickly and evenly in the pan.

Same pan: Cooking the bacon after the chicken lets it brown in the same pan. Keep the chicken on a warm plate while the bacon crisps.

Getting crisp bread

Watch closely: Bread under the grill can change from toasted to burnt quickly, so check it while you work on the other ingredients. Take it out when it is crisp and golden.

Keep it separate until serving: Adding the bread at assembly keeps its crunchy texture for longer.

A creamy yoghurt dressing

Anchovy flavour: Anchovies add a salty, savoury depth to the dressing. The listed alternative uses chopped black olives and fish sauce instead.

Taste before tossing: Whisk the dressing until smooth, then adjust the salt and pepper to your taste. Parmesan and anchovies are already salty, so season gradually.

Choosing the egg texture

Soft-boiled eggs give the salad a tender centre, while hard-boiled eggs are easier to slice and mix through. Boil them to your preference, then halve them for the salad.

Prepare the eggs while the bacon cooks, as the method suggests, and have them ready before assembling.

Assembling and serving

Cos lettuce: Wash and dry the leaves well so the dressing clings instead of becoming diluted. Tear or leave them in pieces that are easy to eat.

Final toss: Add the avocado and toasted bread near the end, then toss gently so the slices stay intact and the bread does not lose its crunch. Serve soon after dressing.

Recipe notes & tips

• Dry the washed cos lettuce thoroughly before adding the dressing.
• Use a drizzle of olive oil for the bread and chicken as directed in the method.
• Check the ciabatta frequently while it is under the grill.
• Cook the chicken until golden on both sides, then move it to a warm plate.
• Season the dressing gradually, tasting before adding more salt.
• Add the crisp bread just before serving to preserve its texture.

Variations

• Olive dressing: Use finely chopped pitted black olives and fish sauce in place of the anchovies as listed.
• Egg texture: Choose soft-boiled or hard-boiled eggs to suit your preference.
• Extra greens: Add more cos lettuce for a higher proportion of greens in each serving.
• Bread choice: Use another crusty loaf if ciabatta is unavailable.
• Cheese finish: Add a little extra shaved Parmesan at the table.

Common mistakes to avoid

• Burnt bread: Check it often under the grill and remove it as soon as it is crisp.
• Uneven chicken: Halve the breasts horizontally so the fillets cook more evenly.
• Soggy lettuce: Dry the washed leaves well before tossing them with dressing.
• Over-salted dressing: Taste before adding salt because the anchovies and Parmesan are already savoury.
• Soft croutons: Add the bread at the end and serve the salad promptly.
• Broken avocado: Toss gently after adding the avocado slices.

How to store

For the best texture, serve the salad freshly assembled. Refrigerate leftovers in a covered container and use within 1–2 days; if possible, store the dressing and bread separately and add them just before eating. Reheat the chicken and bacon separately if preferred, rather than reheating the dressed salad.

Frequently asked questions