Description
This EXTRA Crispy Chicken Caesar Salad features juicy, breaded chicken breasts fried to golden perfection, paired with a creamy homemade Caesar dressing, crunchy Parmesan croutons, and crisp Romaine lettuce. Bacon adds a savory touch, making this salad a delightful meal full of textures and flavors.
Ingredients
Scale
Dressing
- 1 cup / 240g full fat Mayo
- 1/3 cup / 30g freshly grated Parmesan
- 2 Anchovy Fillets
- 2 tbsp Milk (preferably whole milk)
- 1 Lemon, juice only
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 small clove of Garlic
- 1/4 tsp Salt
- 1/4 tsp Black Pepper (or to taste)
Chicken
- 2x 7-9oz / 200-250g Chicken Breasts
- 1 cup / 65g Panko Breadcrumbs
- 1/4 cup / 40g Flour
- 2 Eggs, beaten
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1 cup / 240ml Vegetable Oil, for frying
Salad
- 2 large heads of Romaine Lettuce, chopped (approx 8oz / 220g each)
- 6 slices of Bacon, cooked, cooled & diced
- 4oz / 120g Ciabatta (preferably day old)
- 1/2 cup / 40g freshly grated Parmesan
- 1 tbsp Olive Oil
- Salt, Garlic Powder & Black Pepper (for croutons)
Instructions
- Make the Dressing: In a food processor, combine all dressing ingredients—mayo, Parmesan, anchovy fillets, milk, lemon juice, Dijon mustard, Worcestershire sauce, garlic, salt, and black pepper. Blitz until smooth and creamy. Adjust seasoning or milk quantity to desired consistency.
- Prepare Croutons: Dice ciabatta bread into small bite-sized pieces. Toss with olive oil, garlic powder, black pepper, and salt to coat evenly.
- Bake Croutons: Line a baking tray with parchment paper (approx 12″ x 8″) and spread grated Parmesan evenly over it. Spread the seasoned bread cubes on top. Bake in a preheated oven at 180°C (350°F) for 10 minutes or until the croutons and Parmesan are deeply golden and crisp. Remove and let cool; they will harden further as they cool. Break into bite-sized pieces if necessary before serving.
- Prep Chicken: Slice each chicken breast horizontally through the middle to create 4 evenly sized breast pieces. Mix salt, garlic powder, and black pepper in a small bowl to season.
- Dredge Chicken: Set up three shallow dishes: one with flour mixed with half the seasoning, second with beaten eggs, and third with panko breadcrumbs mixed with the remaining seasoning. Thoroughly coat each chicken piece by dredging first in seasoned flour, then egg, and finally in the breadcrumb mixture.
- Fry Chicken: Heat vegetable oil in a heavy-based pan over medium heat until a breadcrumb sizzles immediately (about 180°C/350°F). Fry two chicken pieces at a time for 3-4 minutes per side until golden brown, crispy, and cooked through. Transfer cooked chicken to a wire rack to drain. Once cool enough to handle, slice into strips.
- Assemble Salad: In a large bowl, toss chopped Romaine lettuce with a desired amount of the prepared dressing. Add bacon pieces and croutons, tossing gently. Serve individual portions topped with sliced chicken strips and drizzle with extra dressing as desired.
Notes
- The dressing can be prepared ahead and stored in the refrigerator for 3-4 days. Adjust the milk to control dressing thickness.
- If you prefer baking over frying the chicken, toast the breadcrumbs beforehand and refer to a baked chicken recipe for instructions.
- Bacon can be baked simultaneously with the croutons or pan-fried according to preference.
- Calorie counts are estimated assuming full use of dressing and all coatings adhering to the chicken.
Nutrition
- Serving Size: 1 salad serving (approx. 1/4 recipe)
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
