Smoked Chicken Caesar Salad

Published 10th December, 2019

Cuisine: Australian   Serves: 4

Preparation: 15 Mins   Cooking: 20 Mins


  • 2 Barossa Fine Foods Chicken Breast Singles
  • 16 Slices Gourmet Bacon, thin
  • 4 Eggs, soft boiled
  • 4 Thick Slices Sour Dough Bread
  • 2 Baby Cos Lettuce
  • 80gm Parmesan, shaved
  • 3 tbls Vegetable Oil
  • ¼ Cup Parsley Leaves
  • Cracked Black Pepper


  • ½ Cup Good Quality Mayonnaise
  • ¼ Cup Sour Cream
  • 4 Anchovies, finely chopped
  • 1 tbls Parsley, finely chopped
  • 2 Cloves Garlic, finely chopped
  • 1 tbls Dijon Mustard
  • 2 tbls Olive Oil
  • 1 tbls Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 2 tbls Grated Parmesan, fine
  • Sea Salt & Black Pepper


  1. To make the dressing, in a bowl add the mayonnaise, sour cream, anchovies, parsley, garlic, Dijon mustard, olive oil, lemon juice, Worcestershire sauce and grated parmesan. Gently whisk together, taste and season with the sea salt & black pepper. Store in the refrigerator until required.
  2. Seperate the lettuce leaves and wash thoroughly, drain in a colander.
  3. Make the croutons by slicing or tearing the sourdough bread into small pieces about 1.5 cm in size. Heat a heavy based frypan over a medium heat, add the vegetable oil & cook the croutons in batches until golden and crispy, drain on paper towel.
  4. Drain the oil from the pan and cook the gourmet bacon until crispy, drain on paper towel.
  5. To assemble the salad, place the lettuce leaves on a platter, slice the smoked chicken breast and place on the leaves, scatter over the bacon & croutons. Peel the eggs and cut in halves, place on the salad, sprinkle with the shaved parmesan and parsley leaves then finish with a little cracked black pepper.
  6. Serve with the Caesar dressing.