Seriously Loaded Caesar Salad
Hunkiedorië's version of the Skinny Chicken and Avocado Caesar Salad from 18 of the Best Salad Recipes.
Servings: 4 people
Ingredients
- 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
Instructions
- 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.