Crispy Chicken topped with Caesar Salad

If you're craving the perfect balance of crispy, juicy chicken and the bold, tangy flavors of Caesar salad, this Crispy Chicken topped with Caesar Salad is going to be your new favorite. It's a quick, satisfying meal that's perfect for weeknight dinners, meal prep, or an elevated lunch option. Best of all? It’s incredibly easy to make with simple ingredients you probably already have in your kitchen.

Why You’ll Love This Crispy Chicken Caesar Salad

This recipe takes your classic Caesar salad and gives it a hearty, protein-packed twist with golden-brown, pan-fried or air-fried chicken. It's:

• Crispy on the outside, juicy on the inside

• Full of flavor from parmesan, garlic, and Caesar dressing

• Customizable with your favorite greens or dressing

• A great option for healthy eating without sacrificing taste

Ingredients You’ll Need

For the Crispy Chicken:

• 1 lb boneless, skinless chicken breast

• 1/2 cup panko breadcrumbs

• 1/2 cup grated parmesan cheese

• 1 egg, whisked

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1/2 cup olive oil

For the Caesar Salad:

• 1 head romaine lettuce, chopped

• 1/2 cup mayonnaise (use vegan mayo for an egg-free option)

• 1-2 anchovy fillets, finely minced or mashed into a paste

• 1 tablespoon fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce (ensure it’s dairy-free)

• 1 clove garlic, finely minced or grated

• 1/4 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

How to Make Crispy Chicken Caesar Salad

1. In a small bowl, whisk together the mayonnaise, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper.

2. Taste and adjust seasoning if needed. Set aside.

3. Clean up your chicken breast and pat dry.

4. Next, cut the chicken in half, leaving you with two thinner chicken cutlets.

5. Season the chicken with salt and pepper.

6. Combine panko breadcrumbs, parmesan cheese, salt, and pepper in a shallow dish.

7. In another shallow dish, whisk egg.

8. Dip each chicken cutlet into the beaten eggs, then coat it in panko mixture, pressing to adhere.

9. Heat up the oil in a large skillet over medium-high heat, and cook the chicken until it's crispy and golden brown on both sides (about 4 minutes on each side).

10. In a large bowl, toss chopped romaine with Caesar dressing.

11. Plate the chicken, then finish it with the dressed romaine, and some more caesar dressing on top, if desired.

Tips for the Best Crispy Chicken topped with Caesar Salad

• Use panko breadcrumbs for the crispiest coating.

• Make it lighter with a Greek yogurt Caesar dressing.

• Swap romaine for kale or spinach for a nutrient boost.

• Double the chicken and store separately for easy meal prep throughout the week.

Crispy Chicken topped with Caesar Salad

Ingredients:

For the Crispy Chicken:

• 1 lb boneless, skinless chicken breast

• 1/2 cup panko breadcrumbs

• 1/2 cup grated parmesan cheese

• 1 egg, whisked

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1/2 cup olive oil

For the Caesar Salad:

• 1 head romaine lettuce, chopped

• 1/2 cup mayonnaise (use vegan mayo for an egg-free option)

• 1-2 anchovy fillets, finely minced or mashed into a paste

• 1 tablespoon fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce (ensure it’s dairy-free)

• 1 clove garlic, finely minced or grated

• 1/4 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

Instructions:

1. In a small bowl, whisk together the mayonnaise, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper.

2. Taste and adjust seasoning if needed. Set aside.

3. Clean up your chicken breast and pat dry.

4. Next, cut the chicken in half, leaving you with two thinner chicken cutlets.

5. Season the chicken with salt and pepper.

6. Combine panko breadcrumbs, parmesan cheese, salt, and pepper in a shallow dish.

7. In another shallow dish, whisk egg.

8. Dip each chicken cutlet into the beaten eggs, then coat it in panko mixture, pressing to adhere.

9. Heat up the oil in a large skillet over medium-high heat, and cook the chicken until it's crispy and golden brown on both sides (about 4 minutes on each side).

10. In a large bowl, toss chopped romaine with Caesar dressing.

11. Plate the chicken, then finish it with the dressed romaine, and some more caesar dressing on top, if desired.

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