Crispy Chicken Caesar Salad with Homemade Creamy Dressing

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Introduction

Crispy Chicken Caesar Salad is a satisfying and refreshing meal that combines crunchy breaded chicken, crisp romaine lettuce, and a rich homemade Caesar dressing that’s creamy, tangy, and full of depth. This elevated version of the classic Caesar salad stands out for its balance of textures—golden, crunchy chicken paired with cool, crisp greens and a luxurious, garlicky dressing. Fresh Parmesan adds a salty bite, while toasted croutons bring irresistible crunch. What makes this dish special is the made-from-scratch dressing that tastes brighter and fresher than anything bottled. Quick tip: chill your lettuce before assembling for an extra crisp, refreshing bite.

Ingredients

For the Crispy Chicken

• 2 large chicken breasts, halved into cutlets (about 1 lb total) (454 g)
• 1/2 cup flour (60 g)
• 2 eggs, beaten
• 1 cup breadcrumbs (100 g)
• 1/2 cup grated Parmesan cheese (50 g)
• 1 tsp garlic powder (3 g)
• 1/2 tsp paprika (2 g)
• 1/2 tsp salt (3 g)
• 1/2 tsp black pepper (2 g)
• 3 tbsp olive oil for pan-frying (45 ml)

For the Caesar Dressing

• 1/3 cup mayonnaise (80 g)
• 2 tbsp grated Parmesan (14 g)
• 1 tbsp lemon juice (15 ml)
• 1 tsp Dijon mustard (5 ml)
• 1 clove garlic, minced
• 1/2 tsp Worcestershire sauce (2.5 ml)
• Salt & pepper to taste

For the Salad

• 1 large head romaine lettuce, chopped
• 1/2 cup croutons (50 g)
• 1/4 cup shaved Parmesan (25 g)

Step-by-Step Instructions

1. Prepare the chicken cutlets.

   Slice each chicken breast horizontally to create even cutlets. Pat dry with paper towels so the breading sticks properly.

2. Set up the breading station.

   Place flour in one bowl, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a third.

3. Bread the chicken.

   Dredge each cutlet in flour, then dip into the eggs, and press into the breadcrumb-Parmesan mixture. Coat well for maximum crispiness.

4. Pan-fry the chicken.

   Heat olive oil in a large skillet over medium heat. Cook each cutlet for 4–5 minutes per side or until golden and fully cooked (165°F / 74°C). Transfer to a wire rack to maintain crisp texture.

5. Make the Caesar dressing.

   In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, Dijon, garlic, and Worcestershire. Season with salt and pepper. Adjust lemon juice for tang or mayo for creaminess.

6. Prepare the romaine lettuce.

   Wash, dry, and chop the romaine into bite-size pieces. Cold, crisp lettuce gives the best texture.

7. Assemble the salad base.

   In a large bowl, toss the romaine with dressing until well coated. Add croutons and shaved Parmesan.

8. Slice the chicken.

   Cut the crispy chicken into strips. The crunchy outer layer with tender, juicy meat inside adds the perfect contrast to the salad.

9. Top and serve.

   Add the sliced chicken on top of the salad. Serve immediately to preserve the crispiness and freshness.

FAQs

Can I air-fry the chicken instead of pan-frying it?

Yes! Air-fry at 400°F (205°C) for 10–12 minutes, flipping halfway. It becomes crisp with less oil.

Can I make the dressing ahead of time?

Absolutely. It stores well in the fridge for up to 3 days. Just whisk before using.

Can I use grilled chicken instead of crispy chicken?

Yes, grilled chicken is a lighter option and still works beautifully with the creamy dressing.

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