Chicken Caesar Salad with Halloumi Croutons

The iconic Caesar Salad is a timeless classic and, for good reason, always rates as one of the world’s most popular salads, with a crisp lettuce base topped with a delicious creamy dressing.

The Caesar salad was created in 1924 by Italian-American chef Caesar Cardini in Tijuana, Mexico, where he opened a restaurant to bypass Prohibition restrictions. Legend has it that he invented the dish on July 4th when ingredients were scarce, tossing together romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, lemon juice, Worcestershire sauce, and eggs, all prepared table side for flair.

To elevate the dish to be a meal, I have added chicken, eggs and bacon. To reduce the carb content I have added halloumi croutons.

It is a delicious meal any time of the year, but especially so in the depths of summer.

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Chicken Caesar Salad with Halloumi Croutons

Yield: 3

Author: Lee Newcombe

This is my take on the classic Caesar Salad. It's nutritious, packed with flavour and protein, and perfect for a summer dinner.

Ingredients

• 2 chicken fillets
• 2 mini cos lettuce
• 2 eggs
• 3 rashers of bacon
• 120g halloumi
• 1 cup Greek yogurt
• 1 garlic clove, finely diced or crushed
• 1 anchovy fillet
• 1 tbsp fresh lemon juice (½ lemon)
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 tsp Worcestershire sauce
• 2 tbsp olive oil
• ¼ cup freshly grated parmesan cheese
• pinch of tsp salt

Instructions

1. Bring the chicken to room temperature and season well with salt.
2. Cook the eggs until done to your liking. I like a hard-boiled egg, so it's about 12 minutes. When cooked, remove the shell and slice into quarters. Set aside.
3. Saute the bacon rashes in a skillet with a little butter, and cook till crisp. Set aside.
4. Slice lengthways (results in more tender chicken), add to the same skillet and saute till golden and cooked through. Set aside.
5. Cut the halloumi into small bite size pieces, crouton-esque. Add to the skillet and saute until golden. Set aside.
6. Make the dressing by finely dicing the anchovy, add that to a jar with the garlic, lemon juice, mustard, maple syrup, Worcestershire sauce, olive oil, and parmesan, and shake well until emulsified.
7. Wash and trim the lettuce and place it at the base of a salad bowl.
8. Top with the chicken, bacon, egg, and halloumi and drizzle over the dressing.
9. Serve and enjoy.