Go Back
–+ servings
Chicken Caesar Salad

Crispy Chicken Caesar Salad with Homemade Creamy Dressing

This Crispy Chicken Caesar Salad is a delightful twist on the classic, featuring juicy chicken, crunchy romaine, and homemade creamy dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Wash thoroughly and dry
  • 2 cups Croutons Any preferred variety
  • 1/2 cup Parmesan Cheese Or Pecorino Romano for a sharper taste
For the Dressing
  • 1/2 cup Mayonnaise Or Greek yogurt for a lighter alternative
  • 1/4 cup Plain Yogurt Full-fat recommended for richness
  • 2 cloves Garlic Minced
  • 1/4 teaspoon Black Pepper Freshly ground
  • 2 tablespoons Lemon Juice Substitute with vinegar if needed
  • 1/2 teaspoon Salt Adjust to taste
  • 1/4 cup Olive Oil Or avocado oil for a different flavor profile
  • 1/4 cup Parmigiano Reggiano Or any hard cheese
  • 1 teaspoon Dijon Mustard Can be omitted for a milder flavor
  • 1 teaspoon Worcestershire Sauce Consider vegan alternatives if desired
For the Chicken
  • 1 pound Chicken Tenders Remove filmy skin for better texture
  • 1 large Egg Can substitute with a flax egg for a vegan option
  • 1 teaspoon Paprika Can substitute with cayenne for heat
  • 1 teaspoon Garlic Powder Fresh garlic can also be used
  • 1 teaspoon Onion Powder Optional if unable to tolerate garlic
  • 1 spray Avocado Oil Spray Can substitute with olive oil spray

Equipment

  • bowl
  • baking tray
  • salad spinner
  • Whisk
  • Tongs

Method
 

Preparation
  1. In a bowl, whisk together mayonnaise, plain yogurt, minced garlic, black pepper, lemon juice, salt, olive oil, Parmigiano Reggiano, Dijon mustard, and Worcestershire sauce until smooth and creamy. Cover and refrigerate.
  2. Wash and dry the romaine lettuce, chop it into bite-sized pieces, and set aside.
  3. Remove any skin from chicken tenders. Whisk an egg with minced garlic, lemon juice, salt, and black pepper. Coat chicken tenders in the mixture.
  4. Combine flour, paprika, garlic powder, and onion powder in a bowl. Dredge chicken tenders in the mixture.
  5. Preheat oven to 400°F (200°C). Place breaded chicken tender on a lined baking tray, spray with avocado oil, and bake for 20 minutes, flipping halfway.
  6. In a large bowl, add chopped romaine, toss with half the dressing, layer in crispy chicken tenders and croutons, then drizzle the remaining dressing. Top with shaved Parmesan.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 16gProtein: 35gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Keep the salad fresh by storing assembled salads without dressing in the refrigerator for up to 3 days. Dressing can be stored for 1 week.

Tried this recipe?

Let us know how it was!