Chicken and Bacon Salad with Anchovy and Lemon Dressing

This recipe is like a fancy version of a Caesar salad its Devine  Recipe by Dish


  • 4 small chicken breasts
  • 6 slices streaky bacon
  • 1 small loaf sourdough bread
  • olive oil for drizzling
  • 1 tbsp finely chopped rosemary
  • 1 tsp smoked paprika
  • sea salt and ground pepper
  • baby cos lettuces
  • handful of rocket leaves (or cress)
  • 4 soft boiled eggs

Anchovy and Lemon Dressing

  • 1/2 cup mayonnaise
  • zest of 1 lemon
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 2-4 anchovy fillets in oil
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/4 cup freshly grated parmesan
  • 1/2 tsp sea salt


  1. Preheat oven to 180ºC
  2. Place the chicken and torn bread on a large baking tray and drizzle with oil then sprinkle with the combined rosemary and paprika. Season generously with salt and pepper.
  3. Lay the strips of bacon over the bread. Roast the chicken for about 25 minutes or until cooked. Remove the bacon when cooked and set aside. Toss the bread in the in the pan juices and continue to cook until golden and crisp.
  4. For the dressing, whisk all ingredients together in a bowl.
  5. To serve, rip up the lettuces and place on a large platter along with the rocket or cress.
  6. Top with sliced chicken, halved boiled eggs, croutons and the bacon. Drizzle with the dressing and a grind of pepper.

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