Chicken Caesar Salad

Why You’ll Love This Recipe

What I absolutely love about this Chicken Caesar Salad is how it brings together the best of both worlds: crispy, crunchy elements paired with creamy, savory goodness. The crispy, panko-coated chicken adds texture and flavor, while the homemade croutons take the salad to the next level. The dressing is rich and tangy, made with fresh ingredients like lemon juice and Dijon mustard, giving it that authentic Caesar taste. This salad is perfect for a refreshing lunch or a light dinner that feels indulgent without being too heavy.

Ingredients

For the Chicken:

400g 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 (around 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 of 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

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

Directions

Marinate the Chicken:
In a large bowl, add the cubed chicken. Season with salt, red chili powder, paprika, black pepper, garlic powder, white vinegar, dark soy sauce, and hot sauce. Mix everything well and let the chicken marinate for 15-20 minutes.

Prepare the Chicken:
In a small bowl, beat an egg and add it to the marinated chicken. Mix it well until the chicken is evenly coated. In a shallow dish, add panko breadcrumbs and coat each piece of chicken in the breadcrumbs. Set aside.

Cook the Chicken:
Heat 2 tablespoons of oil in a pan over medium-high heat. Add the chicken in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side, flipping until the chicken is golden and crispy. Add an extra tablespoon of oil for each batch. Once cooked, remove the chicken and let it rest on a wire rack.

Make the Croutons:
In a bowl, add the bread cubes and pour over the melted butter. Season with garlic powder, black pepper, salt, and dried parsley. Toss the cubes until evenly coated. Line them in the air fryer basket in a single layer and air fry at 200°C (400°F) until the bread becomes golden and crispy, tossing halfway through (about 2-3 minutes). Set the croutons aside.

Prepare the Dressing:
In a bowl or jug, combine the mayo, Worcestershire sauce, Dijon mustard, white vinegar, minced garlic, black pepper, lemon juice, and parmesan cheese. Use an immersion blender to blend the mixture until smooth. Add olive oil and mix until the dressing is creamy and smooth.

Assemble the Salad:
In a large bowl, add the chopped romaine lettuce, croutons, crispy chicken, and a sprinkle of parmesan cheese. Pour the dressing over the salad and toss it to combine well.

Serve:
Top the salad with an extra sprinkle of parmesan cheese. Serve immediately and enjoy!

Servings and Timing

Yield: 4 servings

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Variations

Grilled Chicken: If I prefer grilled chicken over crispy, I skip the egg and breadcrumbs and cook the marinated chicken directly on the grill or in a pan.

Add Vegetables: I sometimes add cherry tomatoes, cucumbers, or avocado for extra freshness.

Dressing Options: For a lighter version, I can use Greek yogurt instead of mayo in the dressing for a tangy twist.

Storage/Reheating

Storage: This salad is best enjoyed fresh, but I can store the components separately in airtight containers in the fridge for up to 2 days. Keep the dressing separate to prevent sogginess.

Reheating: If I have leftover chicken, I can reheat it in the pan for a few minutes over medium heat until warmed through.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, if I’m short on time, I can use pre-cooked rotisserie chicken or leftover chicken instead of cooking it from scratch.

Can I make the dressing ahead of time?

Yes! The dressing can be made ahead of time and stored in the fridge for up to 3 days. Just give it a good stir before using.

Can I skip the croutons if I want a lighter version?

Definitely! If I want to make it lighter, I can skip the croutons or even use a gluten-free alternative.

How can I make the salad spicier?

If I like some heat, I can add extra hot sauce to the chicken marinade or sprinkle some chili flakes over the top of the salad.

Can I use a different type of lettuce?

Of course! While romaine is classic, I can use iceberg, mixed greens, or arugula if I prefer a different base for my salad.

Conclusion

This Chicken Caesar Salad is the perfect blend of crispy chicken, fresh greens, and a creamy, flavorful dressing. The homemade croutons add a delightful crunch, making it a satisfying and complete meal. Whether I’m enjoying it for lunch, dinner, or as a light summer meal, this dish always hits the spot!

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