Chicken & bacon Caesar salad
Chicken & bacon Caesar salad might be just the main course you are searching for. This recipe serves 2. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 1238 calories, 63g of protein, and 103g of fat per serving. A couple people really liked this American dish. If you have chicken breasts, ready-to-eat caesar salad, avocado, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
Stir fry the bacon in a frying pan for 2-3 minutes on each side.
Remove, then sprinkle the crotons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up.
Divide the leaves between 2 plates. Halve the avocado and dig out the stone; peel and cut into chunks and scatter over the leaves. Tear the chicken into pieces on top. Finally, snap the bacon into chunky pieces over the chicken and top with the crotons.
Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.
Recommended wine: Gavi, Albarino, Pinot Grigio
Caesar Salad can be paired with Gavi, Albarino, and Pinot Grigio. We recommend a crisp, dry white wine such as a Gavi, Albariño, or Pinot Grigio. These wines stand up to the pungent dressing and complement the other flavors. The Coppo Gavi La Rocca with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Coppo Gavi La Rocca]()
Coppo Gavi La Rocca
Gavi, a classic, white Piedmontese wine, is made entirely from the Cortese grape, one of the region’s oldest native varieties. Its name derives from the wine’s original consumer – the nobles of court, or “corte”. Gavi La Rocca comes from marly-calcareous soils that lend it an unexpected mineral complexity. Fresh and delicate on the nose with hints of citrus. In the mouth, the wine is crisp, light, and dry with balanced acidity and a delicate finish.Perfect as an aperitif, oysters and seafood, braised rabbit with black olives and pine nuts “Ligurian style”, bagna cauda (a traditional sauce from Piedmont, made with olive oil, anchovies and garlic, served with a variety of fresh vegetables)