Mini Caesar Chicken Salad


1 x Coz lettuce, washed & dried

3 x slices white bread, crusts removed, cut into 1 cm cubes

3 x bacon rashers, rind and excess fat trimmed, coarsely chopped

40g shaved parmesan

1 x chicken breast

2 x eggs, hard boiled, sliced

1 x red onion sliced


80ml (1/3 cup) extra virgin olive oil

1 teaspoon Dijon mustard

2 tablespoons red wine vinegar

2 drained anchovy fillets (optional)


Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly dice.

Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the white bread cubes under a grill for 1 minute each side or until golden. Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice

Pull apart the coz lettuce to get some smaller boat shaped pieces, or cut larger leaves to suit. Arrange on a platter & top with the chicken, egg, croutons, parmesan and onion on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.