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Caesar Salad

Caesar Salad

Donnelly Caesar Salad

with Pan-Fried Chicken and Bacon
  • ½ Donnelly Caesar Salad Kit
  • Free-Range Chicken Breast
  • Free-Range, Smoked Streaky Bacon, x3
  • Thyme, just a sprig
  • Garlic, 1 or 2 cloves peeled
  • Good Quality Olive Oil, x2 tbsp
  1. Place a heavy-based frying pan with the x2 tbsp olive oil onto a medium heat.
  2. Gently crush the garlic with the back of a knife and place it into the pan with the thyme.
  3. Place the chicken breast into the pan and gently fry on a low-medium heat for around 7 minutes on the first side. Once the chicken is turned, add your streaky bacon to the pan. Turn the heat up slightly and cook for an additional 7 minutes, turning the bacon once. At this point the outside of the chicken should be caramelised and the inside juicy. Note: If the chicken cooks before the bacon, you can take it out and allow the bacon to crisp up a little more by itself.
  4. Once the chicken and bacon slices are cooked, remove them from the pan.
  5. Leave the chicken resting on a chopping board and place the bacon on clean kitchen roll while you arrange the rest of the salad.
  6. Place the baby gem leaves on a plate or chopping board and sprinkle over ½ of the croutons.
  7. Break the streaky bacon slices in half and place around the leaves.
  8. Slice the chicken breast and arrange with the bacon.
  9. Finally, sprinkle over some of the parmesan and drizzle with the Donnelly Caesar Dressing.