Chicken Bacon Caesar Zucchini Chip Salad
Seasoned diced chicken breast and bacon over a bed of zucchini chips with Caesar dressing and shredded parmesan.
This Chicken Bacon Caesar Zucchini Chip Salad combines tender chicken, crispy bacon, and crunchy zucchini chips for a flavorful, satisfying meal. The chicken is seasoned with kosher salt, black pepper, smoked paprika, and cumin for a warm, smoky taste, while the bacon adds a salty crunch. Ruffled zucchini chips are tossed in Caesar dressing, layered with the chicken and bacon, and topped with sliced red onion, shredded Parmesan, and an extra drizzle of Caesar dressing for a creamy, tangy finish.
Servings
2
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Ingredients
4 slices bacon
2 chicken breasts, diced into chunks
1/2 tbsp kosher salt
1/2 tbsp black pepper
1/2 tbsp smoked paprika
1 tsp ground cumin
1 large zucchini, peeled and sliced into ruffled chips
1/2 cup red onion, thinly sliced
For the Dressing & Garnish
1/3 cup Caesar dressing, divided
1/4 cup shredded Parmesan cheese
Extra salt & pepper, to taste
Instructions
Cook the Bacon
In a skillet, pan-fry bacon until crisp. Remove, cool, and dice. Drain off most of the fat, leaving a thin layer for cooking the chicken.
Season the Chicken
In a bowl, toss diced chicken with salt, pepper, smoked paprika, and cumin.
Prepare the Vegetables
Slice red onion. Peel zucchini and cut into ruffled chips with a crinkle cutter or knife.
Cook the Chicken
In the same skillet, sauté seasoned chicken in the reserved bacon fat over medium-high heat for about 10 minutes, until golden and cooked through. Stir in diced bacon and combine.
Dress the Zucchini
In a bowl, toss zucchini chips with ~2 tbsp Caesar dressing until lightly coated.
Assemble the Salad
Divide zucchini between two bowls, season lightly, then top with chicken and bacon mixture. Add red onion slices, drizzle with remaining Caesar dressing, and finish with Parmesan cheese.
Pan fry bacon until crisp to set aside and cool and dice. Pour most of the bacon fat from the skillet but leave a layer to cook the chicken in.
Dice chicken breasts into chunks and toss in a large bowl with kosher salt, pepper, smoked paprika, and ground cumin.
Slice the red onion and set aside.
Peel the zucchini and cut into ruffled chips
Sauté the seasoned chicken in the same pan with the bacon fat over med-high about 10 minutes and stir in the diced bacon.
Toss the zucchini chips with about 2 tablespoons of Caesar dressing to coat.
Divide the chips in 2 serving bowls and sprinkle with salt and pepper.
Layer the chicken and bacon over the bed of zucchini chips.
Sprinkle the red onion over the chicken.
Drizzle with Caesar dressing and shredded parmesan.
