Absolutely, here is a recipe for Crispy Chicken Caesar Salad:
Crispy Chicken Caesar Salad Recipe
Craving a satisfying and flavorful salad? This Crispy Chicken Caesar Salad is the perfect answer. Tender, golden chicken sits atop crisp romaine lettuce, tossed in a creamy and tangy Caesar dressing. Homemade croutons add a delightful crunch, making this salad a complete and delicious meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| For the Chicken: | |
| Boneless, skinless chicken breasts | 2 (6-8 oz each) |
| All-purpose flour | ½ cup |
| Eggs, beaten | 2 |
| Panko breadcrumbs | 1 ½ cups |
| Grated Parmesan cheese | ¼ cup |
| Salt & black pepper | To taste |
| Olive oil | For frying |
| For the Caesar Dressing: | |
| Mayonnaise | ¼ cup |
| Plain Greek yogurt (optional) | ¼ cup |
| Fresh lemon juice | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Worcestershire sauce | ½ teaspoon |
| Garlic clove, minced | 1 |
| Anchovy fillets, chopped (optional) | 2 |
| Grated Parmesan cheese | 2 tablespoons |
| Milk (optional) | 1 tablespoon |
| For the Salad: | |
| Romaine lettuce, hearts preferred, chopped | 1 head |
| Cherry tomatoes, halved | ½ cup |
| Croutons (store-bought or homemade) | ½ cup |
Cooking Guide:
- Prepare the Chicken:
- Pound the chicken breasts to an even thickness (about ½ inch). Season with salt and pepper. Set up a dredging station with flour, beaten eggs, and panko breadcrumbs mixed with parmesan cheese. Dredge each chicken breast in flour, then egg wash, and finally coat thoroughly in the panko mixture.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Fry the chicken breasts for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and let rest on a paper towel-lined plate.
- Make the Dressing:
- In a small bowl, whisk together mayonnaise, yogurt (if using), lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovies (if using), parmesan cheese, and milk (if needed for a thinner consistency). Season with salt and pepper to taste.
- Assemble the Salad:
- In a large bowl, toss chopped romaine lettuce with enough dressing to lightly coat. Add cherry tomatoes and croutons. Slice the cooked chicken and arrange it over the salad. Drizzle with additional dressing if desired.
Tips:
- For a healthier option, bake the chicken breasts instead of frying. Preheat oven to 400°F (200°C). Lightly coat chicken in olive oil and bake for 15-20 minutes, flipping halfway through, or until cooked through.
- Leftover grilled chicken can also be used in this recipe.
- If you don’t have anchovies, you can omit them or substitute with ¼ teaspoon of anchovy paste.
- For homemade croutons, cube bread and toss with olive oil, salt, pepper, and any other desired seasonings. Bake at 350°F (175°C) for 10-15 minutes, or until golden brown and crispy.
- Feel free to add other vegetables to the salad, such as red onion, shredded carrots, or cucumber.
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