Crispy Chicken Caesar Salad: A Classic with a Crunchy Twist
This Chicken Caesar Salad adds an irresistible crunch to a timeless favourite. Featuring tender, panko-crusted chicken pieces over crisp romaine and homemade croutons, it’s finished with a creamy, garlicky Caesar-style dressing and a generous sprinkle of parmesan. Perfect for a satisfying summer lunch or dinner!
Why You’ll Love This Recipe:
- Balanced flavours & textures: Creamy, crunchy, tangy, savoury and fresh all in one bowl.
- Customisable: Make it with grilled chicken, wrap it in a tortilla, or turn it into a pasta salad.
- Light but filling: Crispy chicken and croutons satisfy while the lettuce and dressing keep it fresh.
Ingredients Overview
For the Chicken:
- 400g boneless chicken breast, cubed
- Salt, red chilli powder, black pepper, paprika, garlic powder
- White vinegar, dark soy sauce, hot sauce
- 1 egg
- 100g panko breadcrumbs
- Neutral oil for shallow frying
For the Croutons:
- 100g bread, cubed
- Garlic powder, black pepper, salt, dried parsley
- 20g unsalted melted butter (or oil)
For the Dressing:
- 105g mayo (6 tbsp)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp white vinegar
- 2 cloves garlic, minced
- 30ml lemon juice (2 tbsp)
- 20g parmesan (1/4 cup), grated
- 1 tbsp olive oil
- 1/4 tsp black pepper
For the Salad:
- 1.5 heads romaine lettuce, chopped
- 10g parmesan (1/8 cup) + extra for topping
Step-by-Step Instructions
1. Marinate the Chicken: In a bowl, combine chicken with spices, vinegar, soy sauce, and hot sauce. Marinate for 15-20 minutes.
2. Coat the Chicken: Add a beaten egg to the marinated chicken. Coat each piece in panko breadcrumbs.
3. Cook the Chicken: Heat oil in a pan. Shallow fry chicken pieces in batches for 2-3 minutes per side until golden and cooked through. Let rest on a wire rack.
4. Make Croutons: Toss bread cubes with butter and seasonings. Air fry at 200°C (400°F) for a few minutes until golden and crisp.
5. Make the Dressing: Blend mayo, mustard, Worcestershire sauce, vinegar, garlic, lemon juice, parmesan, and black pepper until smooth. Stir in olive oil.
6. Assemble the Salad: In a large bowl, combine romaine, crispy chicken, croutons, and parmesan. Drizzle dressing and toss. Top with extra cheese.
Tips & Notes:
- Marinate chicken for a couple of hours for more flavour.
- Use panko for maximum crunch.
- Don’t overcrowd the pan while cooking chicken.
- Make croutons in the oven or on the stovetop if needed.
- Assemble just before serving to keep croutons and chicken crispy.
FAQs
Can I use chicken thighs? Yes, just adjust cooking time accordingly.
Is there a vegetarian alternative? Try crispy tofu or omit the chicken entirely.
What can I use instead of Worcestershire sauce? Capers, fish sauce or miso paste work well.
Can I air fry the chicken? Absolutely! Preheat to 190°C, spray chicken with oil, and cook for ~10 mins, flipping halfway.
Can I use a whole chicken breast instead of cubes? Yes, just be mindful of longer cooking times.
Do I have to use parmesan? Pecorino Romano or sharp cheddar are good substitutes.
Can I add other veggies? Definitely—try tomatoes, cucumbers, red onions, or peppers.
How do I prep this ahead? Keep chicken, dressing, and croutons separate, then assemble before serving.
What sides go with this? Try garlic bread, fries, a light soup or pasta.
Yield: 4-5 servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins