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EXTRA Crispy Chicken Caesar Salad

Indulge in this crispy Chicken Caesar Salad, featuring golden-brown chicken, crunchy Parmesan croutons, and a homemade dressing that ties it all together! This salad is not only a satisfying main course but also a delightful way to enjoy classic flavors.

Ingredients:

Dressing:

  • 1 cup (240g) full-fat mayonnaise
  • 1/3 cup (30g) freshly grated Parmesan cheese
  • 2 anchovy fillets
  • 2 tbsp milk (preferably whole)
  • Juice of 1 lemon
  • 1 tsp each of Dijon mustard and Worcestershire sauce
  • 1 small clove garlic
  • 1/4 tsp each of salt and black pepper (to taste)

Chicken:

  • 2 chicken breasts (7-9 oz each)
  • 1 cup (65g) panko breadcrumbs
  • 1/4 cup (40g) flour
  • 2 beaten eggs
  • 1 tsp each of salt and garlic powder
  • 1/2 tsp black pepper
  • 1 cup (240ml) vegetable oil (for frying)

Salad:

  • 2 large heads of Romaine lettuce, chopped (approx. 8 oz each)
  • 6 slices of cooked bacon, diced
  • 4 oz (120g) ciabatta (preferably day-old)
  • 1/2 cup (40g) freshly grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt, garlic powder, and black pepper (for croutons)

Instructions:

  1. Make the Dressing: Combine all dressing ingredients in a food processor and blend until smooth.
  2. Prepare the Croutons: Dice the ciabatta into small pieces and toss with olive oil, garlic powder, black pepper, and salt.
  3. Bake the Croutons: Spread grated Parmesan over a parchment-lined baking tray. Add the croutons on top and bake at 180°C (350°F) for about 10 minutes, until golden. Let cool to crisp up.
  4. Prepare the Chicken: Mix salt, garlic powder, and black pepper in a small bowl. Slice chicken breasts horizontally to create 4 thinner pieces.
  5. Dredge the Chicken: Set up three shallow dishes: one with flour and half the seasoning, one with beaten eggs, and the last with breadcrumbs and remaining seasoning. Coat each chicken piece in flour, then egg, and finally breadcrumbs.
  6. Fry the Chicken: Heat the vegetable oil in a heavy pan over medium heat. Fry the chicken in batches for 3-4 minutes on each side until golden and cooked through. Place on a wire rack to cool, then slice into strips.
  7. Assemble the Salad: In a large bowl, toss the chopped Romaine lettuce with your desired amount of dressing. Add the bacon and croutons, mixing gently. Serve individual portions topped with sliced chicken and a drizzle of extra dressing if desired.

Enjoy a hearty dinner that combines crispy textures and rich flavors in every bite!EXTRA Crispy Chicken Caesar Salad