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Chicken Caesar Salad

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This Chicken Caesar Salad combines crispy panko-coated chicken, homemade croutons, and a creamy dressing on a bed of fresh romaine lettuce, making it the perfect summer meal.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Frying, Air frying
  • Cuisine: American
  • Diet: Gluten Free

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

Instructions

  1. Marinate the chicken by seasoning it with salt, red chili powder, paprika, black pepper, garlic powder, white vinegar, dark soy sauce, and hot sauce. Let it marinate for 15-20 minutes.
  2. In a small bowl, beat an egg and mix it into the marinated chicken until well-coated. Coat each chicken piece with panko breadcrumbs.
  3. Heat 2 tablespoons of oil in a pan over medium-high heat. Cook the chicken in batches, frying for 2-3 minutes per side until golden and crispy. Remove and set aside on a wire rack to rest.
  4. For the croutons, toss bread cubes with melted butter, garlic powder, black pepper, salt, and dried parsley. Air fry at 200°C (400°F) for 2-3 minutes or until golden and crispy. Set aside.
  5. To make the dressing, blend together mayo, Worcestershire sauce, Dijon mustard, white vinegar, minced garlic, black pepper, lemon juice, and Parmesan cheese until smooth. Stir in olive oil until creamy.
  6. Assemble the salad by tossing chopped romaine lettuce with croutons, crispy chicken, and a sprinkle of Parmesan. Pour the dressing over the salad and toss to combine.
  7. Serve the salad with an extra sprinkle of Parmesan cheese on top and enjoy!

Notes

  • Leftover chicken can be stored in an airtight container for up to 2 days. The salad components should be stored separately to prevent sogginess.
  • If you’re looking for a lighter version, skip the croutons or use a gluten-free alternative.
  • The dressing can be made ahead of time and stored in the fridge for up to 3 days.
  • If you want extra spice, add more hot sauce to the chicken marinade or sprinkle chili flakes on top of the salad.
  • Feel free to substitute romaine lettuce with other greens like mixed greens, arugula, or iceberg lettuce.

Nutrition

Find it online: https://cheftinaskitchen.com/chicken-caesar-salad/