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–+ servings
Crispy Chicken Caesar Salad

Crispy Chicken Caesar Salad That'll Elevate Your Dinner Game

Crispy Chicken Caesar Salad is a delicious blend of crunchy chicken tenders, fresh romaine, and creamy dressing, perfect for any dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce can substitute iceberg lettuce
  • 1 cup Croutons store-bought or homemade
  • 1 cup Parmesan Cheese or use pecorino
  • 1 pound Chicken Tenders chicken breast can be used
For the Dressing
  • 1/2 cup Mayo or Greek yogurt for lighter option
  • 1/2 cup Plain Yogurt (full fat) replace with more mayo if desired
  • 2 cloves Garlic (minced) adjust to taste
  • 2 tablespoons Lemon Juice lime juice can be substituted
  • 1/3 cup Olive Oil or substitute with neutral oil
  • 2 teaspoons Dijon Mustard yellow mustard can work too
  • 1 teaspoon Worcestershire Sauce omit for dietary preferences
  • 1/2 teaspoon Black Pepper adjust to taste
  • 1 teaspoon Salt adjust to taste
For the Chicken Coating
  • 1 large Egg optional for vegan option
  • 1 cup Flour gluten-free flour as alternative
  • 1 cup Bread Crumbs panko for extra crunch
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 tablespoon Avocado Oil Spray or other cooking oil spray

Equipment

  • Mixing Bowl
  • Baking Sheet
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together mayo, yogurt, garlic, lemon juice, olive oil, Parmesan, mustard, Worcestershire sauce, black pepper, and salt until smooth. Cover and refrigerate for about 15 minutes.
  2. Wash and thoroughly dry the romaine lettuce, chop it into bite-sized pieces, and place it in a large salad bowl.
  3. Trim excess skin from chicken tenders and pat dry. In a separate bowl, whisk together egg, garlic, lemon juice, salt, and pepper for the coating mixture.
  4. Combine flour, breadcrumbs, paprika, garlic powder, and onion powder in another bowl. Dredge each coated chicken tender in this mixture.
  5. Preheat the oven to 400°F (200°C). Arrange the coated chicken tenders on a baking sheet and spray lightly with avocado oil. Bake for 10 minutes, flip, spray again, and bake for another 10 minutes until golden and crispy.
  6. In the bowl with romaine, toss the lettuce with half of the dressing. Layer in crispy chicken tenders and croutons, drizzle remaining dressing on top, and finish with shaved Parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep dressing separate to prevent wilting.

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