Serves 2
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For the Caesar dressing:

For the salad:

  1. In a food processor, combine the garlic cloves, Parmesan, lemon zest and juice, mustard, anchovies and Worcestershire sauce. Whizz until smooth.
  2. With the machine running, slowly stream in the olive oil. Let the processor run for another 10-15 seconds. Taste and season with black pepper and some salt, if needed.
  3. Bring a large pot of salted water to the boil over a high heat and cook the pasta according to packet instructions. Drain well and set aside. 
  4. Heat the olive oil in a pan over a medium-high heat and cook the bacon lardons for 4-5 minutes or until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper. 
  5. In a large bowl, combine the cooked pasta, bacon, chicken, croutons, lettuce and Parmesan. Add half of the dressing and toss to coat.
  6. Serve the salad topped with some extra Parmesan, some cracked black pepper and a drizzle of extra dressing if desired. 

Nutrition Facts

Per Serving: 942kcals, 48.1g fat (14.2g saturated), 74.5g carbs (1.8g sugars), 55.2g protein, 8.8g fibre, 1.61g sodium

Love this recipe? Why not check out our luxurious Caesar steak sandwiches or our superfood packed kale caesar salad.

DinnerPastaDiabetic-friendlySaladsLunch & snacks30-minute mealsHigh-proteinCuisinesMediterraneanBudget mealsMake it Healthy

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