This Caesar salad inspired loaf is the perfect thing to bring to a Coronation picnic! A white loaf is stuffed with a tasty chicken and bacon Caesar salad.

If you are after some Coronation baking inspiration then we have you covered.

Yields: 6

Prep Time: 30 mins

Process Time: 20 mins

Total Time: 50 mins

Calories per Serving: 379


For the loaf
  • 2

    skinless chicken breasts

  • 1 tsp.

    olive oil

  • 6

    smoked streaky bacon rashers

  • 2

    medium eggs, hard-boiled, see intro

  • 400 g

    round country-style or cob loaf, about 18cm diameter

  • 40 g

    baby spinach

  • 10 g

    Parmesan, shaved

For the dressing
  • 25 g

    Parmesan, finely grated

  • 75 g


  • 1

    garlic clove, crushed

  • 1 tsp.

    Worcestershire sauce

  • 1 tsp.

    fish sauce or finely chopped anchovy fillets

  • 1 1/2 tbsp.

    lemon juice


  1. For the loaf, put the chicken breasts into a medium pan (that has a lid) and cover with cold water. Cover and bring to the boil over medium-high heat, then reduce heat to low, remove lid and gently simmer for 10-12min, or until the chicken is cooked through. Remove chicken to a plate and set aside to cool.
  2. Meanwhile, heat the oil in a large frying pan over medium heat and fry the bacon for 5-6min, or until crisp. Lift bacon on to a board and set the pan aside.
  3. For the dressing, in a small bowl whisk all the ingredients with plenty of freshly ground black until combined. Set aside.
  4. Cut the cooled chicken into 3-4mm thick slices. Peel the eggs and cut into 4-5mm thick slices. Break the bacon into large shards.
  5. Using a large, serrated knife, slice the top 3cm off the loaf (this will become the lid) and set aside. Pull out most of the soft centre of the loaf (see GH TIP), leaving a 1.5cm thick bread shell. Brush the inside of the bread shell, and the base of the reserved bread ‘lid’ with the reserved oil/fat in the pan.
  6. Layer about 1/3 of the chicken inside the bread shell and scatter over some spinach and Parmesan shavings. Drizzle over some of the dressing. Top with a layer of sliced egg, bacon and more dressing. Continue layering, packing in the ingredients firmly, until the bread shell is full, finishing with a final layer of chicken and drizzle of dressing.
  7. Replace the bread lid. Wrap loaf tightly in clingfilm or foil. Place in the fridge and top with a small plate and a couple of tins to weight it down. Chill overnight.
  8. To serve, unwrap on to a serving board and slice into wedges.


Whizz the removed bread to crumbs, then freeze in a sealed food bag to use as needed. Alternatively, cut into small piece and fry in some oil to make croutons.

Per serving:

  • Calories: 379
  • Protein: 26g
  • Total fat: 21g
  • Saturates: 4g
  • Carbs: 22g
  • Total sugars: 2g
  • Fibre: 1g

2023-03-24T09:58:27Z dg43tfdfdgfd