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

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Instructions

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.
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.
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.
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.
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.
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