Main Dishes

Paprika Chicken Caesar Salad

Okay, this isn’t just any Caesar Salad this light, flavoursome salad is the perfect lunch or light dinner, I don’t know about you but as soon as the summer months hit salads are my go-to most days. In this recipe the paprika coated, crispy chicken breasts are the reason this Caesar stands out against so many others, it’s a sweet, smokey taste sensation…you have to try it!

Serves 2


  • 1 cos lettuce
  • 2 Chicken breasts butterflied
  • 2 Free range eggs
  • 4 Rashers of smoked streaky bacon
  • Parmesan cheese
  • Paprika
  • Salt
  • Pepper
  • Stokes creamy caesar salad dressing


  1. Preheat oven to 180 degrees.
  2. Butterfly your chicken breast and marinade in salt, pepper and paprika making sure they are completely covered.
  3. Put a pan of water on to boil for your soft boiled eggs.
  4. Place a frying pan over medium heat, add a drizzle of olive oil and add your chicken breasts ( you may want to add one at a time to ensure a crispy coating on the chicken) Once you have fried each breast for 2 minutes a side and you have a nice colour on the outside place into an oven proof dish and finish cooking in the oven, this will take around 15 minutes.
  5. In the pan you fried the chicken breasts in add the 4 rashers of streaky bacon and fry until crisp, set aside and leave to cool.
  6. Boil your eggs for 5 minutes.
  7. Shred your lettuce and toss in your salad dressing.
  8. Chop your crispy bacon into crispy bacon bits and add to the lettuce.
  9. Using a vegetable peeler add shavings of parmesan cheese to the salad.
  10. Remove eggs, de-shell and chop in half, finish with a sprinkling of salt, pepper and paprika.
  11. Remove chicken from the oven and slice into strips.
  12. Place chicken and eggs onto your salad and enjoy!

No Comments

    Leave a Reply