Crispy Chicken Caesar Salad

Why You’ll Love This Recipe

This Crispy Chicken Caesar Salad offers the best of both worlds: the crunch and satisfaction of crispy chicken combined with the refreshing crispness of lettuce. The dressing can be made with either avocado oil or Greek yogurt for a healthier twist. Plus, the crispy chicken cutlets are easy to make, and you can adjust the seasoning to your liking. It's a perfect way to enjoy a lighter version of the traditional Caesar salad with lean protein, without sacrificing any flavor.

Ingredients

Caesar Dressing:

• 1 cup avocado oil or any neutral oil or Greek yogurt

• 1 egg yolk (omit if using Greek yogurt)

• 1 clove garlic, peeled

• 2 anchovies, packed in oil

• 1 tablespoon Dijon mustard

• Juice from ½ lemon

• 2 teaspoons red wine vinegar

• ½ teaspoon Worcestershire sauce

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ⅓ cup grated Parmesan cheese

• 5-6 cups romaine lettuce (or kale for a variation)

Crispy Chicken Cutlets:

• 1 chicken breast

• Kosher salt & pepper

• 1 egg, beaten

• ¾ cup panko breadcrumbs

• 1 tablespoon grated Parmesan cheese

• ½ cup flour

• 2 tablespoons olive oil for pan frying

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. For the dressing, blend all ingredients except the Parmesan cheese with an immersion blender until smooth. Stir in the Parmesan and season to taste. Refrigerate until ready to toss with the lettuce.

2. For the crispy chicken, slice the chicken breast in half lengthwise to create two thinner breasts. Place on a cutting board, cover with plastic wrap, and pound with a meat mallet or any flat object until evenly thin. Season with salt and pepper.

3. Set up your breading station: one bowl with flour seasoned with salt and pepper, another with beaten egg, and a third with breadcrumbs mixed with Parmesan cheese.

4. Heat olive oil in a skillet over medium heat. Coat each chicken cutlet in the flour, dip in the egg wash, and coat with the breadcrumb mixture. Cook each cutlet in the skillet for about 3 minutes per side, until golden brown and cooked through.

5. Slice the chicken and serve it on top of the salad. Top with a squeeze of lemon juice and freshly shaved Parmesan.

Servings and Timing

• Servings: 2

• Time: 20 minutes

Variations

• Greek Yogurt Base: For a lower fat, higher protein option, use Greek yogurt instead of avocado oil for the dressing.

• Kale Alternative: Swap romaine lettuce with kale for a different texture and additional nutrients.

• Add Bacon:bacon bits can be sprinkled on top for added flavor. For an extra savory touch, crispy bacon bits can be sprinkled on top for added flavor.

Storage/Reheating

The dressing can be stored in the refrigerator for up to 3-4 days. The crispy chicken can be stored in an airtight container for 2-3 days, though it’s best enjoyed fresh to maintain the crunch. To reheat the chicken, place it in a hot skillet for a few minutes to restore the crispiness.

FAQs

How can I make this recipe gluten-free?

To make this recipe gluten-free, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

Can I use store-bought Caesar dressing?

Yes, you can use store-bought Caesar dressing if you're short on time, though homemade dressing will give a fresher, more flavorful result.

Can I prepare the chicken ahead of time?

Yes, you can prepare the chicken ahead of time, bread it, and refrigerate it. When ready to serve, simply fry it up in the skillet.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well in this recipe. They will add more flavor and moisture but take a little longer to cook.

How do I make this salad vegetarian?

You can skip the chicken and add other sources of protein, like chickpeas, or use crispy tofu for a plant-based twist.

Is this recipe keto-friendly?

Yes, this recipe can be considered keto-friendly, especially if you substitute the breadcrumbs with almond flour or another low-carb alternative.

How long will the dressing last?

The dressing will last for about 3-4 days in the refrigerator. Be sure to store it in an airtight container.

Can I add other vegetables to the salad?

Definitely! You can add tomatoes, cucumbers, or even avocado slices to enhance the flavor and nutrition.

How do I keep the chicken crispy?

To maintain the crispiness, avoid covering the chicken after cooking. Store it separately from the salad and add it just before serving.

Can I use a different type of oil for the dressing?

Yes, you can use any neutral oil like olive oil or grapeseed oil in place of avocado oil.

Conclusion

This Crispy Chicken Caesar Salad is a must-try for anyone who loves a good Caesar salad but craves something more substantial. With its crispy chicken cutlets, homemade creamy dressing, and fresh greens, it’s the perfect balance of flavors and textures. Whether you're making it for lunch or dinner, this salad will surely satisfy your cravings and become a favorite in your meal rotation.

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This Crispy Chicken Caesar Salad offers a fresh twist on a classic favorite, featuring crispy chicken cutlets atop crisp romaine lettuce, paired with a creamy homemade Caesar dressing. With options for a healthier dressing using avocado oil or Greek yogurt, this dish provides the perfect balance of crunch, creaminess, and flavor. Perfect for lunch or dinner, it's a satisfying and delicious way to enjoy a lighter version of the traditional Caesar salad.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Category: Salad
• Method: Pan-fried
• Cuisine: American
• Diet: Gluten Free

Ingredients

Caesar Dressing:

1 cup avocado oil (or neutral oil) or Greek yogurt

1 egg yolk (omit if using Greek yogurt)

1 clove garlic, peeled

2 anchovies, packed in oil

1 tablespoon Dijon mustard

Juice from ½ lemon

2 teaspoons red wine vinegar

½ teaspoon Worcestershire sauce

½ teaspoon kosher salt

¼ teaspoon black pepper

⅓ cup grated Parmesan cheese

Crispy Chicken Cutlets:

1 chicken breast

Kosher salt & pepper

1 egg, beaten

¾ cup panko breadcrumbs

1 tablespoon grated Parmesan cheese

½ cup flour

2 tablespoons olive oil (for pan frying)

Salad:

5-6 cups romaine lettuce (or kale for a variation)

Freshly shaved Parmesan for topping

Lemon wedges for serving

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Instructions

• Make the Dressing: Blend all ingredients except Parmesan cheese with an immersion blender until smooth. Stir in the Parmesan and season to taste. Refrigerate until ready.

• Prepare the Chicken: Slice the chicken breast in half lengthwise to create thinner pieces. Pound the chicken to an even thickness. Season with salt and pepper.

• Breading Process: Set up a breading station with flour (seasoned with salt and pepper), beaten egg, and a mixture of panko breadcrumbs and Parmesan cheese.

• Cook the Chicken: Heat olive oil in a skillet over medium heat. Coat each chicken piece in flour, dip in egg, and coat with the breadcrumb mixture. Cook for 3 minutes per side until golden brown and cooked through.

• Assemble the Salad: Slice the crispy chicken and place on top of the lettuce. Drizzle with Caesar dressing, add a squeeze of lemon juice, and top with freshly shaved Parmesan.

Notes

• For a lower-fat version, use Greek yogurt instead of avocado oil in the dressing.

• For a different texture, you can swap romaine lettuce for kale.

• The dressing can be stored for up to 3-4 days in the refrigerator.