Eat By Design
Prep time: 20 minutes
Cook time: 30 minutes
Special equipment: mason jar, immersion blender
Salad Ingredients
- 2 pounds boneless chicken breasts, cubed
- 10 slices thick cut bacon
- 2 heads romaine lettuce
- ¼ red onion, sliced
- Parmesan cheese, optional
Caesar Dressing Ingredients
- ½ cup bacon drippings, cooled but still liquid (reserved from the bacon you just cooked)
- 1 egg yolk
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 2 anchovies, diced
- Salt and pepper to taste
Steps
- Cut the bacon into pieces and brown over medium heat until they have reached your desired level of crispness.
- Remove the bacon and set it aside on a plate.
- Transfer approximately ½ cup of bacon drippings from the pan into the mason jar to use for your dressing.
- Add the cubed chicken pieces to the pan and sauté in the remaining bacon fat.
- Place the romaine lettuce and red onion into a large bowl and add the cooked bacon and chicken on top.
- In the mason jar, blend the bacon drippings, egg yolk, lemon juice, garlic, Worcestershire sauce, anchovies, and salt and pepper.
- Mix vigorously and adjust seasonings if needed.
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