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Warm Brussels Sprouts Caesar Salad with Chicken and Bacon

Alejandra Ramos' Warm Brussels Sprouts Chicken Caesar Salad with Bacon "Croutons"
Alejandra Ramos' Warm Brussels Sprouts Chicken Caesar Salad with Bacon \"Croutons\"Nathan Congleton / TODAY
Cook Time:
25 mins
Prep Time:
15 mins

Chef notes

Warming the Brussels sprouts in a skillet helps make them a bit sweeter and a bit more tender. The crispy bacon cubes are a delicious low-carb swap for traditional croutons; you get the crunch and the flavor, without any of the carbohydrates.

Technique tips: Look for pre-shredded Brussels sprouts in your supermarket, or shred them at home using a food processor or mandoline.

For the crispiest bacon cubes, cook slowly at medium-low to low heat and stir occasionally.

The dressing can be made in advance and refrigerated in an airtight container for up to 1 week.

Swap Option: Use shrimp instead of chicken, shredded kale instead of Brussels sprouts and/or store-bought Caesar dressing as a shortcut.


  • 1 cup mayonnaise
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1/2 cup shredded Parmesan cheese
  • 5 anchovies, minced (or 1 tablespoon anchovy paste)
  • 4 large cloves garlic, peeled
  • 2 large lemons, juiced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds thin-cut chicken cutlets
  • 2 tablespoons olive oil, plus more for cooking
  • 1 large lemon, juiced
  • 2 cloves garlic, finely minced
  • 1 tablespoon dried oregano
  • teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Salad and bacon
  • 1/2 pound whole slab bacon, cut into 1-inch cubes
  • 2 pounds Brussels sprouts, shredded


For the dressing:

Combine mayonnaise, cream, Parmesan, mustard, anchovies, garlic, lemon juice, oregano, black pepper in a food processor (or blender), and puree until smooth.

For the chicken:

Place chicken in a bowl and add the olive oil, lemon juice, garlic, oregano, salt, and black pepper. Toss to coat well.

Heat a large deep skillet or saucepan over medium-high heat. Add olive oil to coat the bottom of the pan, then add the chicken breasts in an even layer. Cook about 4 minutes, or until golden and crisp on the bottom. Turn over and cook for another 5 minutes, or until golden and cooked through. Transfer to a separate dish and cut into strips or cubes.

For the bacon:

Lower heat to medium-low and add the bacon cubes. Cook until crisp. Remove with a slotted spoon and add to the dish with the chicken.

To finish:

Raise the heat to medium-high and add the shredded Brussels sprouts to the skillet. Sauté in the bacon fat for 3-4 minutes, just until slightly wilted. While still in the skillet, add in a few tablespoons of dressing and toss to coat evenly.

Add the chicken and bacon back in and toss again. Divide into bowls and drizzle with additional dressing before serving.