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Seriously Loaded Caesar Salad

Hunkiedoriƫ's version of the Skinny Chicken and Avocado Caesar Salad from 18 of the Best Salad Recipes.
Course: Salad
Cuisine: American
Keyword: Chicken, Salad
Servings: 4 people
Author: Hunkiedoriƫ


  • 4 Boneless Skinless Chicken Breasts butterflied
  • 4 slices Peppered Bacon
  • 3 Eggs I hardboiled mine for the group, but personally I prefer a soft boiled egg. A goody yolky egg brings your salad game up to a whole other level.
  • 1 bag Salad I used a spring mix with kale
  • 2 Avocados sliced
  • 2-3 Tbsp Olive Oil
  • Salt/Pepper for seasoning
  • 1 bottle Brianna's Champagne Caper Vinaigrette my new favorite
  • Parmesan Cheese for topping
  • Capers for topping, I like a lot, about 2-3 T
  • Croutons for topping


  • Butterfly your chicken and season with a generous portion of pepper and a sprinkle of kosher salt. (Pepper this thing to your heart's content, the more the better.)
  • Cook your bacon in a large skillet then remove it to a paper towel-lined plate to drain.
  • Drain the access bacon grease from your pan and heat about 2-3T of olive oil in the same skillet.
  • Cook your chicken over medium-high heat. About 5 min on each side should be more than enough.
  • Remove your chicken to a plate to drain and cool.
  • Chop your bacon into little bits.
  • In a large bowl combine your lettuce mix, avocados, eggs, bacon, and croutons.
  • Slice your chicken into thin strips and place on top of your salad.
  • Serve your salad topped with parm cheese, croutons, and capers if you like.
  • Serve your salad with dressing on the side.