Chicken & bacon Caesar style pasta salad

Prep Time: 10

Cook Time: 16

Total Time: 26

Servings people

Appliance/Function:

Bring a large pot of salted hot tap water to the boil. Bring a small pot of hot tap water to the boil.

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.

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.

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.

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.

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.

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.

Divide the bacon and chicken Caesar pasta salad between plates and top with the with eggs and extra dressing as desired.