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Fiddletown Caesar Salad



3 strips bacon, chopped
1 chicken breast, chopped
1/4 C Supreme Caesar Salad Dressing
3 C Romaine lettuce, chopped or torn
1 C miner's lettuce
1/4 C porto bella mushrooms, sliced
3 TB sliced pepperocini peppers
1/4 C dried cranberries
1/4 C red onion, chopped fine
1/4 C carrot, shredded
2 Roma tomatoes, chopped
4 miniature yellow bell peppers, chopped
1/2 C Light Caesar salad dressing
Salt & Pepper, to taste
Fresh grated Parmesan cheese


NOTE: If miner's lettuce is not availabe fresh baby spinach leaves can be substituted.

Place chicken breast and 1/4 cup Supreme Caesar salad dressing in a plastic ziplock bag. Refrigerate overnight.

Remove chicken breast from refrigerator and place on hot barbeque grill, turning, until fully cooked and no longer pink.
Dispose of the 1/4 cup salad dressing used to marinate chicken.
When fully cooked place on platter to cool.

Meanwhile, in skillet over medium high heat, cook chopped bacon until crisp.
Place cooked bacon on paper towel to drain and cool

Wash lettuce, set aside on paper towel to dry or use salad spinner to remove moisture.

In a large bowl place sliced mushrooms, pepperocini peppers, cranberries, red onion, shredded carrot, tomatoes and bell peppers. Set aside.

Cut cooled chicken breast into small bite sized pieces

Chop or tear Romaine lettuce. Place torn Romaine, miner's lettuce, chicken and bacon in bowl. Add 1/2 cup Supreme Caesar salad dressing, toss lightly to coat. Add salt and pepper to taste, tose lightly. Place on individual chilled salad plates, sprinkle each with fresh grated Parmesan cheese. Serve immediately.

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Nutritional Information
Per Serving

no nutrition information available