A jazz'd up Caesar salad ; - )
Frying pan, Stovetop
Cut or tear the bread into 1 inch cubes. Heat a drizzle of oil in a pan over medium-high heat & add in the cubed bread. Cook, stirring 2-3 until golden & crispy. Remove from the heat & set aside.
Pat the chicken dry with a paper towel. Slice the chicken & the bacon.
In the same skillet, heat another drizzle of oil over medium heat. Add the chicken & cook, stirring for 2-3 min. Add in the bacon & sauté for another 4-5 min until everything is fully cooked..
As the meats cook, wash & trim the tough ends of the asparagus. In a pot of salted, boiling water, cook the asparagus for 3-4 min.
Once cooked, strain the asparagus. Cut into 2 inch pieces.
Wash & roughly chop the lettuce.
Prepare the dressing. In a tall container or bowl, add the egg & mustard. Season with salt & pepper.
Use a hand-mixer to combine. Slowly drizzle in the oil (2 tbsp per 1 egg). Continue blending. The sauce should thicken as you add the oil. Tip: if your oil splits, pour a drop of cold water & stir.
Add garlic & grate half of the parmesan. Keep a small piece to make some shavings for garnish.
Keep stirring until the dressing is ready. You can adjust the consistency with a little water.
On a plate, add lettuce, chicken, bacon, croutons & asparagus. Drizzle the dressing on top. You can add parmesan shavings if you wish. Enjoy !
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Caesar Salad with Asparagus & Bacon" contains 752 Energy, 50 g of Fat, 30 g of Carbohydrates, 47 g of Protein, 6 g of Fiber.