Chicken Caesar Salad With Spinach

Caesar Chicken Salad with Spinach

Servings: 4



  • 4 pieces chicken breast fillets
  • 6 pieces mild pancetta
  • 1 cup store bought croutons
  • 2 tablespoons olive oil
  • 1/2 cup finely grated parmesan
  • 250g baby spinach leaves
  • 3 teaspoons lemon juice
  • Salt & black pepper
  • 1/3 cup Red Kellys Creamy Caesar Dressing




Step 1:

Preheat oven to 200°C. Preheat a barbecue grill or chargrill pan on high. Season chicken with salt and pepper and brush lightly with oil. Cook chicken on grill for 7 minutes each side or until just cooked through. Transfer to a plate, cover with foil and set aside to rest. Thickly slice.


Step 2:

Place pancetta on an oiled baking pan for about 10 minutes or until crisp. Remove from oven and break into large pieces.


Step 3:

In a little bowl, combine lemon juice and Red Kellys Creamy Caesar Dressing. Season with salt and pepper.


Step 4:

Combine spinach, sliced chicken, half the croutons, half the pancetta and 1/3 of the dressing and toss to combine. Arrange among serving plates. Top with remaining croutons and pancetta and drizzle with remaining dressing.

Serve immediately. Enjoy!