• 20
  • Serves

Bacon wrapped Chicken with Poached Egg Caesar Salad

What You'll Need

  • olive oil
  • 2 chicken breasts
  • sea salt and fresh ground black pepper
  • 2 rashers middle bacon
  • 2 tbsp white vinegar
  • 4 free range eggs
  • 2 baby cos lettuce, washed and chopped
  • ½ cup Praise Deli Style Caesar dressing
  • croutons, made from Helga’s Traditional White sliced bread
  • 1 block of parmesan

What to Do

  1. Preheat the oven to 180˚C.
  2. Heat olive oil in a pan. Season breasts with salt and pepper and sear on all sides until well browned. Remove chicken and wrap each breast in bacon and secure with toothpicks. Transfer to a baking tray and roast for 15-20 minutes.
  3. Boil a pot of water. Add 2 tbsp of white vinegar and reduce to a low simmer. Stir water and crack one egg into the center then poach for no more than 4 minutes. Remove then repeat for remaining eggs.
  4. Place the chopped cos lettuce in a bowl and toss with Praise Deli Style Caesar Dressing. Top with croutons and shaved parmesan.
  5. When chicken is cooked, remove the toothpicks and slice so that the bacon remains attached. Arrange chicken pieces and eggs over the salad and dress with Praise Deli Style Caesar Dressing.