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
Chicken and Bacon
- 2 chicken breasts, diced into chunks
- 4 slices of bacon
Vegetables
- 1 large zucchini
- 1/2 cup red onion, sliced
Cheese
- 1/4 cup parmesan cheese, shredded
Sauce
- 1/3 cup Caesar dressing, divided
Seasonings
- 1/2 tbsp kosher salt, plus extra for seasoning
- 1/2 tbsp black pepper, plus extra for seasoning
- 1/2 tbsp smoked paprika
- 1 tsp ground cumin
Instructions
Prepare the Bacon
In a skillet, pan-fry the bacon until crisp. Remove from the skillet, let it cool, then dice. Drain most of the bacon fat, leaving a thin layer for cooking the chicken.
Season the Chicken
In a large bowl, toss the diced chicken with kosher salt, black pepper, smoked paprika, and ground cumin.
Prepare the Vegetables
Slice the red onion and set aside. Peel the zucchini and slice into ruffled chips using a tool or knife.
Cook the Chicken
Sauté the seasoned chicken in the skillet with the remaining bacon fat over medium-high heat for about 10 minutes. Mix in the diced bacon and combine well.
Dress the Zucchini Chips
In a bowl, toss the zucchini chips with about 2 tablespoons of Caesar dressing until well coated.
Assemble the Salad
Divide the dressed zucchini chips between two serving bowls and lightly season with salt and pepper. Lay the chicken and bacon mixture over the zucchini chips. Garnish with sliced red onions, drizzle remaining Caesar dressing over the top, and finish with shredded 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.
