Print

Crispy Chicken Caesar Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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 1/2 lemon

2 teaspoons red wine vinegar

1/2 teaspoon Worcestershire sauce

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup grated Parmesan cheese

Crispy Chicken Cutlets:

1 chicken breast

Kosher salt & pepper

1 egg, beaten

3/4 cup panko breadcrumbs

1 tablespoon grated Parmesan cheese

1/2 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

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.

Find it online: https://recipesbyjanet.com/crispy-chicken-caesar-salad/