Why You’ll Love This Recipe
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Crunchy and Creamy: The contrast between the crispy chicken and the smooth dressing creates a harmonious balance.
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Homemade Goodness: Crafting your own Caesar dressing allows for a fresher, more personalized flavor.
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Versatile: Perfect as a standalone meal or a side dish, and easily adaptable to your taste preferences.
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Healthier Option: Using Greek yogurt in the dressing offers a lighter alternative without compromising on taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Caesar Dressing:
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1 cup avocado oil or any neutral oil or Greek yogurt
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1 egg yolk (omit if using Greek yogurt)
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1 clove garlic, peeled
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2 anchovies, packed in oil
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1 tablespoon Dijon mustard
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Juice from 1/2 lemon
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2 teaspoons red wine vinegar
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/3 cup grated Parmesan cheese
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5-6 cups romaine lettuce (or kale)
For the Crispy Chicken Cutlets:
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1 chicken breast
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Kosher salt and pepper
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1 egg, beaten
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3/4 cup panko breadcrumbs
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1 tablespoon grated Parmesan cheese
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1/2 cup flour
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2 tablespoons olive oil (for pan frying)
Directions
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Prepare the Dressing: In a blender, combine all dressing ingredients except the Parmesan cheese. Blend until smooth. Stir in the Parmesan cheese and season to taste. Refrigerate until ready to use.
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Prepare the Chicken: Slice the chicken breast in half lengthwise to create two thinner pieces. Place between plastic wrap and pound until even in thickness. Season with salt and pepper.
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Set Up Breading Stations: In three separate bowls, place flour seasoned with salt and pepper, beaten egg, and a mixture of panko breadcrumbs and Parmesan cheese.
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Bread the Chicken: Dredge each chicken piece in flour, then dip in egg, and finally coat with the breadcrumb mixture.
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Cook the Chicken: Heat olive oil in a skillet over medium heat. Fry each chicken cutlet for about 3 minutes on each side, or until golden brown and cooked through.
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Assemble the Salad: Slice the cooked chicken. In a large bowl, toss the romaine lettuce with the prepared dressing. Top with sliced chicken and additional Parmesan cheese if desired.
Servings and Timing
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Servings: 2
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Preparation Time: 20 minutes
Variations
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Protein Swap: Replace chicken with grilled shrimp or tofu for a different protein source.
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Greens Mix: Combine romaine with arugula or spinach for added flavor and nutrients.
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Crouton Addition: Add homemade or store-bought croutons for extra crunch.
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Spicy Kick: Incorporate a pinch of red pepper flakes into the dressing for heat.
Storage/Reheating
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Storage: Store leftover chicken and dressing separately in airtight containers in the refrigerator for up to 3 days.
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Reheating: Reheat chicken in a skillet over medium heat until warmed through. Avoid microwaving to maintain crispiness.
FAQs
What can I use instead of anchovies in the dressing?
If you prefer to omit anchovies, capers or a small amount of miso paste can provide a similar umami flavor.
Can I bake the chicken instead of frying?
Yes, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked through.
Is there a vegetarian version of this salad?
Absolutely, substitute the chicken with crispy tofu or tempeh for a vegetarian alternative.
How long does the homemade dressing last?
Stored in an airtight container in the refrigerator, the dressing can last up to 5 days.
Can I make the dressing without raw egg?
Yes, using Greek yogurt as a base eliminates the need for raw egg while maintaining creaminess.
What type of lettuce works best?
Romaine lettuce is traditional, but kale or a mix of greens can also be used for variety.
How do I ensure the chicken is cooked properly?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Can I prepare components in advance?
Yes, the dressing and chicken can be prepared ahead and stored separately until ready to assemble.
What can I serve alongside this salad?
A side of crusty bread or a light soup pairs well with this salad.
Is this salad suitable for meal prep?
Yes, store components separately and assemble when ready to eat to maintain freshness and texture.
Conclusion
Crispy Chicken Caesar Salad is the perfect mix of indulgent and wholesome, offering a flavorful meal that’s easy to make and sure to impress. Whether for a weeknight dinner or a meal prep option, this salad delivers big on both taste and texture. Give it a try and enjoy a new favorite take on the classic Caesar!
PrintCrispy Chicken Caesar Salad
This Crispy Chicken Caesar Salad is a flavorful upgrade to the classic. Topped with golden, pan-fried chicken cutlets and tossed with creamy, homemade Caesar dressing, this salad is a satisfying, high-protein meal that’s perfect for lunch or dinner. Healthier, with the option of Greek yogurt in the dressing, it’s a light yet indulgent dish you’ll want to make again and again.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Salad, Main Course
- Method: Pan-Fried
- Cuisine: American, Italian-Inspired
Ingredients
For the Caesar Dressing:
1 cup avocado oil (or neutral oil or Greek yogurt)
1 egg yolk (omit if using yogurt)
1 garlic clove, peeled
2 anchovies, packed in oil
1 tbsp Dijon mustard
Juice of ½ lemon
2 tsp red wine vinegar
½ tsp Worcestershire sauce
½ tsp kosher salt
¼ tsp black pepper
⅓ cup grated Parmesan cheese
For the Salad:
5–6 cups romaine lettuce (or kale)
For the Crispy Chicken Cutlets:
1 boneless, skinless chicken breast
Kosher salt and pepper, to taste
1 egg, beaten
¾ cup panko breadcrumbs
1 tbsp grated Parmesan cheese
½ cup flour
2 tbsp olive oil (for pan frying)
Instructions
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Make the Dressing:
Blend all dressing ingredients (except Parmesan) until smooth. Stir in Parmesan, adjust seasoning, and refrigerate. -
Prep the Chicken:
Slice chicken breast lengthwise into thin cutlets. Pound evenly and season with salt and pepper. -
Bread the Chicken:
Set up three bowls: one with seasoned flour, one with beaten egg, one with panko + Parmesan. Dredge each cutlet in flour, dip in egg, then coat in breadcrumbs. -
Cook the Chicken:
Heat olive oil over medium heat. Pan-fry chicken cutlets ~3 mins per side, until golden and cooked through. -
Assemble the Salad:
Toss lettuce with Caesar dressing. Slice chicken and place on top. Sprinkle with more Parmesan if desired.
Notes
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Health Tip: Swap oil-based dressing for Greek yogurt for a lighter option.
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Storage: Store components separately; dressing lasts 5 days refrigerated.
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Reheating Tip: Reheat chicken in a skillet for max crispness — skip the microwave.
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Substitutions: Anchovies can be swapped with capers or miso paste for umami.