Chicken and Mushroom Caesar Salad

Chicken and Mushroom Caesar Salad

This excellent chicken and mushroom Caesar salad is bursting with different flavours, making it unforgettable.
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Light Meals & Lunch
Cuisine High Fiber, Low Carbohydrate, Mediterranean, Salads & Vegetables
Servings 4 People


  • 400 g Cup Mushrooms Thickly sliced
  • 20 mL olive oil
  • 2 Tbsp Red Wine Vinegar
  • 2 tsp Caster Sugar
  • 1 tsp Dijon Mustard
  • 1 tsp Salt and Freshly Ground Black Pepper
  • 1 pc Turkish Bread Split
  • 2 Lean Rashers Bacon Chopped
  • 250 g Baked Chicken Breast No skin
  • 1 cos Lettuce Washed and dried
  • 3 pcs Hard Boiled Eggs Peeled and quartered
  • 1/3 cup Fat-free Caesar Salad Dressing


  • Place the mushrooms in a ceramic bowl. Combine oil, vinegar, sugar, mustard, salt and pepper in a screw-top jar. Shake well to combine. Pour over mushrooms. Mix well. Cover and stand for 30 minutes.
  • Preheat oven to 200ºC. Spray both sides of Turkish bread with oil. Cut into 1 ½ cm cubes and place onto a baking tray. Bake for 8 minutes or until golden and toasted. Set aside to cool.
  • Heat a non-stick frying pan over medium heat. Add bacon and cook for 4 minutes or until crisp. Transfer to a plate.
  • Tear lettuce leaves and place into a large bowl. Add chicken, mushrooms, bacon, bread croutons and eggs. Toss gently. Drizzle dressing over salad and serve.


Calories :423
Kilojoules :1772
Fat :15
Carbohydrate :37
Protein :6
Cholesterol :231
Sodium :1008
Saturated Fat :4
Fiber :4
Calcium :9
Sugar :8.5
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