This Chicken Caesar Salad offers a delicious twist on the classic favorite. Crispy, golden, panko-coated chicken rests on a bed of fresh, crisp romaine lettuce, complemented by homemade croutons and a creamy dressing. Topped with a generous sprinkle of parmesan, this salad is perfect for a light dinner, especially during the summer months.

Chicken Caesar Salad

Why You’ll Love This Recipe

This Chicken Caesar Salad is a perfect balance of flavors and textures. The crispy chicken adds a satisfying crunch, while the homemade croutons give it an extra layer of crispness. The creamy dressing with a hint of garlic and lemon perfectly ties everything together. Whether you’re serving it for dinner or as a refreshing side dish, this salad is sure to impress with its rich, tangy flavor and crunchy goodness.

Ingredients

Chicken:

  • 400g boneless chicken breast, cut into small cubes (14.1 oz)

  • 1/4 tsp salt (adjust to your taste)

  • 1/2 tsp red chilli powder

  • 1/4 tsp black pepper

  • 1 tsp paprika

  • 1/2 tsp garlic powder

  • 1/2 tbsp white vinegar

  • 1 tsp dark soy sauce

  • 1 tsp hot sauce

  • 1 medium-sized egg

  • 100g panko breadcrumbs (around 1.5 cups)

  • Oil for cooking the chicken

Croutons:

  • 100g bread, cut into cubes (3.5 oz or about 2 cups)

  • 1/2 tsp garlic powder

  • 2-3 pinches of black pepper

  • Salt to your taste

  • 1/2 tsp dried parsley

  • 20g unsalted butter, melted (1 tbsp + 1 tsp)

Dressing:

  • 105g mayo (6 tablespoons)

  • 1 tsp worcestershire sauce

  • 1 tsp dijon mustard

  • 1 tbsp white vinegar

  • 1/4 tsp black pepper (adjust to your taste)

  • 2 cloves garlic, minced

  • 30ml lemon juice (2 tbsps)

  • 20g freshly grated parmesan cheese (1/4 cup)

  • 1 tbsp olive oil

Salad:

  • 1.5 heads of romaine lettuce, chopped

  • 10g parmesan cheese (1/8 cup) + more to sprinkle on top

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

Directions

  1. In a large bowl, add the chicken breast, cut into cubes.

  2. Add salt, red chilli powder, paprika, black pepper, garlic powder, white vinegar, dark soy sauce, and hot sauce. Mix everything together and let the chicken marinate for 15-20 minutes.

  3. In a small bowl, beat an egg, then add it to the chicken mixture and mix well.

  4. Place panko breadcrumbs in a wide, shallow dish. Coat each piece of chicken in the breadcrumbs until fully covered, then set aside.

  5. Heat 2 tablespoons of oil in a pan over medium-high heat.

  6. Add the chicken in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden and crispy. Add an extra tablespoon of oil for each batch.

  7. Set the cooked chicken aside on a wire rack.

  8. For the croutons, toss the bread cubes with melted butter, garlic powder, black pepper, salt, and dried parsley.

  9. Arrange the bread cubes in your air fryer basket in a single layer. Air fry at 200°C (400°F) until golden and crispy, tossing halfway through. This should take just a couple of minutes.

  10. For the dressing, combine mayo, dijon mustard, worcestershire sauce, white vinegar, minced garlic, black pepper, lemon juice, and parmesan cheese in a bowl. Use an immersion blender to blend until smooth.

  11. Add olive oil to the mixture and mix until fully incorporated.

  12. In a large bowl, combine the chopped romaine lettuce, croutons, crispy chicken, and parmesan cheese.

  13. Pour the dressing over the salad and toss well.

  14. Top with more parmesan and serve.

Servings and Timing

  • Servings: 4

  • Prep Time: 15 minutes

  • Cook Time: 30 minutes

  • Total Time: 45 minutes

Variations

  • Grilled Chicken: For a lighter alternative, you can opt for grilled chicken instead of crispy chicken. Simply skip the egg and breadcrumbs, marinate the chicken, and cook it on a grill or grill pan.

  • Vegan Version: Replace the chicken with crispy tofu or a plant-based chicken alternative. For the dressing, use a vegan mayo or cashew-based dressing.

  • Gluten-Free: To make this salad gluten-free, use gluten-free breadcrumbs and gluten-free bread for the croutons.

Storage/Reheating

  • Storage: Store the salad components separately. The chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the croutons in a separate container at room temperature for up to 3 days.

  • Reheating: Reheat the chicken in a skillet over medium heat for 2-3 minutes until heated through. You can also re-crisp the croutons in the air fryer or oven.

FAQs

Can I make the chicken ahead of time?

Yes, you can cook the chicken in advance and store it in the fridge for up to 3 days.

Can I use store-bought croutons?

Absolutely! If you’re in a rush, feel free to use pre-made croutons for convenience.

Is this salad suitable for meal prep?

Yes, this salad is great for meal prep. Just store the ingredients separately and assemble the salad when you’re ready to eat.

Can I make the dressing ahead of time?

Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 4 days.

Can I use a different type of lettuce?

You can substitute romaine lettuce with other types of leafy greens, like kale or arugula, depending on your preference.

How do I make the dressing without an immersion blender?

You can use a regular blender or whisk the ingredients by hand for a slightly different texture.

How spicy is the chicken?

The chicken is mildly spicy due to the addition of red chili powder and hot sauce, but you can adjust the spice level to your liking by using less or omitting them entirely.

Can I make this recipe without garlic powder?

Yes, you can skip the garlic powder if you’re not a fan, or substitute with fresh minced garlic.

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

Parmesan is traditional for Caesar dressing, but you could try using Romano or Pecorino for a different flavor.

Can I substitute the mayonnaise in the dressing?

Yes, you can use Greek yogurt or sour cream as a substitute for the mayo if you prefer a lighter or tangier dressing.

Conclusion

This Chicken Caesar Salad combines all the flavors you love in the classic Caesar, with the added crunch of crispy chicken and homemade croutons. The creamy dressing brings everything together for a light yet satisfying meal. Whether you’re preparing it for a family dinner or a special gathering, this salad is sure to be a hit!

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Chicken Caesar Salad

Chicken Caesar Salad

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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 4 servings
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Description

This Chicken Caesar Salad offers a fresh twist on the classic favorite. Crispy panko-coated chicken sits on a bed of crisp romaine lettuce, complemented by homemade croutons, creamy dressing, and a generous sprinkle of parmesan cheese. It’s perfect for a light dinner or a crowd-pleasing meal.

Ingredients

1 lb boneless chicken breast, cut into small cubes (14.1 oz)

1/4 tsp salt (adjust to your taste)

1/2 tsp red chili powder

1/4 tsp black pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tbsp white vinegar

1 tsp dark soy sauce

1 tsp hot sauce

1 medium-sized egg

100g panko breadcrumbs (about 1.5 cups)

Oil for cooking the chicken

For the croutons:

100g bread, cut into cubes (3.5 oz or about 2 cups)

1/2 tsp garlic powder

2–3 pinches black pepper

Salt to taste

1/2 tsp dried parsley

20g unsalted butter, melted (1 tbsp + 1 tsp)

For the dressing:

105g mayo (6 tablespoons)

1 tsp worcestershire sauce

1 tsp dijon mustard

1 tbsp white vinegar

1/4 tsp black pepper (adjust to your taste)

2 cloves garlic, minced

30ml lemon juice (2 tbsp)

20g freshly grated parmesan cheese (1/4 cup)

1 tbsp olive oil

For the salad:

1.5 heads of romaine lettuce, chopped

10g parmesan cheese (1/8 cup) + more to sprinkle on top

Instructions

  1. In a large bowl, add the chicken breast, cut into cubes. Add salt, red chili powder, paprika, black pepper, garlic powder, white vinegar, dark soy sauce, and hot sauce. Mix everything together and let the chicken marinate for 15-20 minutes.
  2. In a small bowl, beat an egg, then add it to the chicken mixture and mix well. Place panko breadcrumbs in a shallow dish. Coat each piece of chicken in the breadcrumbs until fully covered and set aside.
  3. Heat 2 tablespoons of oil in a pan over medium-high heat. Add the chicken in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden and crispy. Add an extra tablespoon of oil for each batch. Set the cooked chicken aside on a wire rack.
  4. For the croutons, toss the bread cubes with melted butter, garlic powder, black pepper, salt, and dried parsley. Arrange the bread cubes in your air fryer basket in a single layer. Air fry at 200°C (400°F) for 2-3 minutes until golden and crispy, tossing halfway through.
  5. For the dressing, combine mayo, dijon mustard, worcestershire sauce, white vinegar, minced garlic, black pepper, lemon juice, and parmesan cheese in a bowl. Use an immersion blender to blend until smooth. Add olive oil and mix until fully incorporated.
  6. In a large bowl, combine the chopped romaine lettuce, croutons, crispy chicken, and parmesan cheese. Pour the dressing over the salad and toss well. Top with more parmesan and serve.

Notes

Grilled Chicken: For a lighter alternative, use grilled chicken instead of crispy chicken. Simply marinate the chicken, grill it, and skip the egg and breadcrumbs.

Vegan Version: Replace the chicken with crispy tofu or plant-based chicken. Use vegan mayo or cashew-based dressing for a dairy-free option.

Gluten-Free: To make this salad gluten-free, use gluten-free breadcrumbs and gluten-free bread for the croutons.

Storage: Store the salad components separately. The chicken can be stored in the fridge for up to 3 days, and croutons can stay at room temperature for up to 3 days.

Reheating: Reheat the chicken in a skillet or oven, and re-crisp the croutons in the air fryer or oven.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Pan-Frying, Air Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 4g
  • Sodium: 700mg
  • Fat: 35g
  • Saturated Fat: 7g
  • Unsaturated Fat: 28g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 75mg

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