Equipment
- 1 Large pot
- 1 Large frypan
- 1 Small pot
- 1 Blender or food processor
- 1 Large bowl
- 1 Pouring jug
Ingredients
Pasta
- 250 g pasta or gluten-free pasta
Chicken
- 300 g chicken breast skinless, boneless
- 2 tsp Moroccan seasoning
- 1 tbsp / 15 ml olive oil
Bacon
- 250 g bacon
Eggs
- 4 eggs
Dressing
- 2 cloves garlic
- ½ cup / 50 g parmesan cheese grated
- 1 tbsp / 15 ml lemon juice
- ½ tsp Dijon mustard
- 1 tsp / 5 ml Worcestershire sauce
- ¼ cup / 60 g mayonnaise
To finish
- 1 lettuce
Instructions
Before you start
- Bring a large pot of salted hot tap water to the boil. Bring a small pot of hot tap water to the boil.
Cook pasta
- Add 250 g pasta to the large pot of boiling water. Cook for 13-15 minutes, stirring occasionally. Remove from heat, drain and set aside.
Cook chicken
- Pat 300 g chicken breast dry and cut into steaks. Place your hand flat on top of the chicken and slice through horizontally. Sprinkle the chicken with 2 tsp Moroccan seasoning and salt and pepper. Heat 1 tbsp olive oil in a large frypan on medium to high heat. Cook chicken for 3-5 minutes on each side (depending on thickness), or until cooked through. Set aside to rest, reserve frypan.
Cook bacon
- Trim the fat and dice 250 g bacon. Using the reserved frypan, add bacon and cook for 1-2 minutes or until crispy and brown. Set aside to drain on a paper towel.
Boil eggs
- Add 4 eggs to the small pot of boiling water and cook for 4 minutes for a runny yolk, longer if you prefer firmer. Remove from heat, drain and add cool water immediately. Once the eggs are cool enough to handle, carefully peel the shells.
Make dressing
- Peel 2 cloves garlic. Shave or grate ½ cup parmesan cheese. In a small blender or food processor add the garlic, 1 tbsp lemon juice, ½ tsp Dijon mustard, 1 tsp Worcestershire sauce, parmesan cheese and ¼ cup mayonnaise. Blend until smooth (this may take some time to get the parmesan to a texture you like), you can also slowly add a little water to help achieve the desired consistency. Transfer to a jug and season to taste with salt and pepper.
To finish
- Roughly chop 1 lettuce. Dice the chicken into 1cm cubes. In the large bowl add the lettuce, bacon, pasta, and chicken and toss to combine. Add dressing a bit at a time, tossing to coat salad until you are happy with the amount of dressing. Slice the eggs in half.
To serve
- Divide the bacon and chicken Caesar pasta salad between plates and top with the with eggs and extra dressing as desired.
Nutrition
Calories: 918kcal | Carbohydrates: 58g | Protein: 61g | Fat: 48g | Saturated Fat: 15g | Cholesterol: 293mg | Sodium: 1656mg | Potassium: 1208mg | Fiber: 5g | Sugar: 8g | Calcium: 339mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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