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Chicken and Bacon Caesar Salad

  • Prep Time
    5 MINS
  • Cook Time
    15 MINS
  • KCals 201
  • Carbs 4.8G
4 Servings


  • 2 skinless chicken breasts (approx. 150g/5oz each)
  • 4 bacon medallions
  • 300 g cos lettuce sliced
  • 8 cherry tomatoes quartered
  • 15 g Parmesan shavings
  • 1 tsp garlic granules
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • low calorie cooking spray

For the dressing

  • 3 tbsp fat free Greek yoghurt
  • 1 tbsp light mayonnaise
  • 1 tsp garlic granules
  • 2 tsp lemon juice
  • salt and black pepper to taste


  1. Spray a frying pan with low calorie cooking spray and set on a medium heat.

  2. Add the garlic granules, salt and black pepper to a small plate and mix together.

  3. Take the chicken breasts and slice them in half lengthways to make 4 thin pieces. Dip the chicken breast pieces onto the plate and rub until they have a light coating.

  4. Add the chicken to the pan and cook for 5 minutes on each side, until the chicken is cooked through, shows no signs of pinkness and the outside is golden and slightly crispy. Set the chicken to one side.

  5. Add the bacon medallions to the pan and cook for 4 - 5 minutes or until crispy. Set aside to cool slightly.

  6. In a small bowl, combine the dressing ingredients and stir until smooth.

  7. Once the chicken and bacon have cooled, slice them up.

  8. Assemble the salad by arranging the lettuce into a layer on the plate, add the cherry tomatoes and sprinkle with the Parmesan.

  9. Add the chicken and bacon on top of the lettuce and drizzle with the dressing.