Chicken Caesar with Crispy Bacon
37 min total28 min active9 steps
Ingredients
13 itemsFruit and vegetables
2 tbsp + ½ tsp lemonused 2 times
1 clove garlicsmall
500 g romaine lettuce
Meat and fish
600 g chicken breast
8 slices bacon
Dairy and eggs
60 g parmesanDressing and Salad
Spices and dried herbs
1 tsp smoked paprika
Sauces and flavourings
120 g mayonnaise
1 tsp mustard
You probably have
1 tbsp olive oil
½ tsp salt
¼ tsp ground black pepperChicken and bacon and Dressing and Salad
1½ tbsp water
-
Preheat the air fryer
Chicken and bacon
Preheat the air fryer to 200°C for 3 minutes.
Air fryer, 200 °C
Done when The air fryer is hot
- Heat on · 33 min to the table
-
Air fry the bacon
Chicken and bacon
Lay
8 slices bacon in the basket in a single layer, overlapping as little as possible. Cook for 8 to 10 minutes, turning once halfway. Lift onto kitchen paper and pour off most of the fat in the basket.Air fryer, 200 °C
Done when Deep golden and stiff at the edges
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Slice and season chicken
While: air fry the baconChicken and bacon
Slice
600 g chicken breast horizontally into thinner fillets about 1.5 cm thick. Rub them with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp salt and ¼ tsp ground black pepper.Cutting board
Done when Evenly thin and coated
-
Air fry the chicken
Chicken and bacon
Put the chicken in the basket in one layer. Cook for 10 to 12 minutes, turning once halfway.
Air fryer, 200 °C
Done when Golden outside, 74°C in the thickest part or juices run clear
-
Stir the dressing
While: air fry the chickenDressing
Stir together
120 g mayonnaise, 30 g parmesan, 2 tbsp lemon, ½ tsp lemon, 1 clove garlic, 1 tsp mustard and ground black pepper. Thin with 1½ tbsp water until it pours slowly from a spoon. Taste and add a little more lemon or salt if needed.Bowl
Done when Pours slowly from a spoon
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Wash and tear romaine
While: air fry the chickenSalad
Cut the base off
500 g romaine lettuce and separate the leaves. Wash and dry them well, then tear or cut into large pieces.Salad spinner
Done when Leaves are completely dry
-
Rest and slice chicken
Chicken and bacon
Let the chicken rest on a board for 5 minutes, then slice it.
Cutting board
Done when Juices have settled
-
Toss the salad
Salad
Toss the romaine in a large bowl with about two thirds of the dressing until every leaf is lightly coated. Divide among 4 plates.
Large bowl
Done when Every leaf lightly coated
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Top and serve
Salad
Top the salad with the sliced chicken and the bacon broken into pieces. Drizzle over the rest of the dressing and finish with
30 g parmesan (shredded) and ground black pepper (to taste). Serve straight away.Peeler
your workstands on its ownwaits to be used
- 2 Air fry the bacon 3 min + 8 cook
- 3 Slice and season chicken 5 min prep
- 4 Air fry the chicken 2 min + 10 cook
- 5 Stir the dressing 4 min prep
- 6 Wash and tear romaine 6 min prep
- 7 Rest and slice chicken 2 min + 5 cook
- 8 Toss the salad 2 min Dressing + Salad serve
- 9 Top and serve 3 min Chicken and bacon + Salad serve
Down the map is time. A zigzag cuts a long wait short and says how long it is.
The river fills as you tick off steps. Tap a step for all of it.
Key
What is done to it first
- cut: chopped, sliced, diced, in pieces, in strips, shredded, in wedges, in rings, halved, torn
- grated, zested
- juiced
- pressed or crushed: crushed, mashed, puréed
- cleaned: peeled, cored, trimmed, rinsed and drained
- temperature and texture: softened, melted, chilled, thawed, lukewarm
- prepared before: toasted, beaten, whipped, soaked, sifted
- mixed together in a bowl first
Heat and time
- low heat
- medium heat
- high heat
- 30 stands on its own, in minutes
- start early: it stands a long time
The drawing
- 7 the step's number, the same as in the list
- how the food flows; the thick one is the main line
- + from 9 also uses what step 9 made
8 slices
600 g
1 tbsp
1 tsp
½ tsp
¼ tsp
120 g
30 g
2 tbsp
½ tsp
1 clove
1 tsp
1½ tbsp
500 g
30 g