Chicken and Bacon Caesar Bowls
We’re changing up classic Caesar salad for these meal-sized bowls with chicken and bacon. Bursting with rice, lettuce, reduced salt bacon, chicken, croutons, capers and creamy dressing, this recipe is hearty enough for supper any night of the week.
Ingredients
- 2 cups (500 ml) chicken broth or water
- 1 cup (200 g) long-grain parboiled rice
- 6 slices less salt bacon (see note)
- 3 tbsp (45 ml) olive oil
- 1 lemon, zest finely grated
- 1 garlic clove, finely grated
- 1 lb (450 g) boneless, skinless chicken breast, cubed
- 3 cups (150 g) day-old bread, cubed
- 1/2 cup (35 g) fresh Parmesan cheese, grated, plus more for serving
- 1/3 cup (75 ml) mayonnaise
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 4 anchovy fillets, chopped (optional)
- 2 romaine lettuce hearts, leaves torn
- 2 tbsp capers
- Lemon wedges, for serving
Instructions
- In a pot, bring the broth to a boil. Season with salt. Add the rice and mix well. Reduce the heat to low. Cover and cook for 18 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff the grains of rice with a fork. Set aside.
We’re changing up classic Caesar salad for these meal-sized bowls with chicken and bacon. Bursting with rice, lettuce, reduced salt bacon, chicken, croutons, capers and creamy dressing, this recipe is hearty enough for supper any night of the week.