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Courtney Roulston’s crumbed chicken with caesar salad

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Crispy chicken meets creamy, crunchy caesar salad in this weeknight-friendly dish. Reach for five handy ingredients to bring it together in just 30 minutes.

  • Serves4
  • Cook time25 minutes
  • Prep time5 minutes
Crumbed chicken with caesar salad


  • 2 x 500g pkts Coles Made Easy Chicken Breasts with Garlic & Herb Butter Topped with a Cheese Crumb
  • 200g streaky bacon
  • 1/2 Coles Bakery Stone Baked by Laurent Sourdough Baguette*, cut into 5mm-thick slices or 4 semi soft-boiled Coles Australian Free Range Eggs**
  • 300g pkt Coles Australian Baby Leaf Blend
  • 1/3 cup (80ml) Coles Caesar Dressing

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the chicken following packet directions. Thickly slice.

  2. Step 2

    Meanwhile, arrange the bacon over the base of a large frying pan. Top with enough water to cover the bacon. Place over high heat and cook, turning, for 8 mins or until the water evaporates and the bacon is crispy. Set aside to cool slightly.

  3. Step 3

    Heat a barbecue grill or chargrill on medium. Spray baguette slices with olive oil spray and cook for 1-2 mins each side or until toasted. Tear bread in half. Cut the bacon into bite-sized pieces. Arrange the salad leaves on a serving platter. Top with the chicken, bacon and bread or eggs. Drizzle with dressing to serve.

Recipe tip

*Selected stores only.

**A runny yolk is considered to be a raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.