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Crispy Chicken Caesar Salad Recipe

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4.1 from 11 reviews

A delicious and crispy Chicken Caesar Salad featuring golden pan-fried breaded chicken cutlets atop a bed of fresh kale or romaine lettuce, tossed in a creamy homemade Greek yogurt Caesar dressing. This recipe offers a flavorful, satisfying twist on the classic Caesar salad with a crunchy protein-packed topping, perfect for a quick and hearty meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Chicken

  • 1 1/2 lbs boneless skinless chicken breast (ideally 2 large chicken breasts)
  • Kosher salt and pepper to taste
  • 3 large eggs
  • 1 1/2 cup Italian seasoned breadcrumbs (Aleia’s gluten-free Italian breadcrumbs used)
  • 1/3 cup finely grated parmesan cheese
  • 6 Tablespoons avocado oil

Dressing

  • 1/3 cup full fat plain Greek yogurt
  • 2 Tablespoons grated parmesan cheese (plus more for topping)
  • 1 clove garlic (grated or minced)
  • 2 teaspoons dijon mustard
  • 2 teaspoons Worcestershire sauce (or anchovy paste)
  • 1 Tablespoon lemon juice (about 1/2 lemon)
  • 1 teaspoon kosher salt

Salad

  • 6 cups shredded kale or romaine lettuce

Instructions

  1. Prep the chicken: Thinly slice each chicken breast in half to create a cutlet. Pound each cutlet to an even thickness of about 1/4 inch or slightly thinner. This step ensures even cooking throughout the chicken.
  2. Dry and season the chicken: Pat the chicken dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper.
  3. Prep the dredging station: Whisk the eggs in a shallow bowl. In a separate shallow dish, combine the parmesan cheese with the Italian seasoned breadcrumbs.
  4. Heat the oil: Pour the avocado oil into a large skillet and heat over medium heat until it reaches approximately 350°F. This typically takes about 5 minutes. Use a thermometer if available; the oil is ready when it glistens and breadcrumbs sizzle and brown quickly upon contact.
  5. Bread the chicken: Dip each chicken cutlet into the egg mixture, coating it fully. Then press both sides firmly into the breadcrumb and parmesan mixture to adhere a thick, even crust.
  6. Pan-fry the chicken: Cook the chicken in batches of two in the hot avocado oil. Fry for 3-4 minutes on each side until the crust is deeply golden brown and the internal temperature reaches 165°F. Remove and drain on paper towels. Let rest briefly.
  7. Make the Caesar dressing and salad: In a medium bowl, whisk together Greek yogurt, parmesan, garlic, dijon mustard, Worcestershire sauce, lemon juice, and kosher salt until smooth. If using kale, massage it with a little oil and lemon juice to soften. Toss the dressing with the greens until evenly coated.
  8. Serve: Plate the dressed greens and top generously with the crispy chicken cutlets. Finish with freshly grated parmesan cheese and freshly cracked black pepper to taste.

Notes

  • Pounding the chicken to an even thickness is essential for even cooking and a tender bite.
  • Using a thermometer to check oil temperature ensures perfect frying without burning.
  • Massage kale with oil and lemon juice to make it tender and less bitter if using kale instead of romaine.
  • Resting the chicken briefly after frying helps juices redistribute, keeping it moist.
  • For an anchovy-free version, Worcestershire sauce can be used as a substitute in the dressing.
  • Ensure oil is hot enough to create a crispy crust but not smoking to avoid burnt coating.

Find it online: https://allcookedup.com/crispy-chicken-caesar-salad-recipe/