Description
This Chicken Caesar Salad is a crispy and delicious twist on the classic, featuring panko-coated chicken, homemade croutons, and a creamy dressing. It’s the perfect summer dinner that’s full of flavor and texture.
Ingredients
- 400g boneless chicken breast, cut into small cubes (14.1 oz)
- 1/4 tsp salt (adjust to your taste)
- 1/2 tsp red chili powder
- 1/4 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tbsp white vinegar
- 1 tsp dark soy sauce
- 1 tsp hot sauce
- 1 medium-sized egg
- 100g panko breadcrumbs (around 1.5 cups)
- Oil for cooking the chicken
- 100g bread, cut into cubes (3.5 oz or about 2 cups)
- 1/2 tsp garlic powder
- 2–3 pinches of black pepper
- Salt to your taste
- 1/2 tsp dried parsley
- 20g unsalted butter, melted (1 tbsp + 1 tsp)
- 105g mayo (6 tablespoons)
- 1 tsp soy sauce
- 1 tsp Dijon mustard
- 1 tbsp white vinegar
- 1/4 tsp black pepper (adjust to your taste)
- 2 cloves garlic, minced
- 30ml lemon juice (2 tbsp)
- 20g freshly grated parmesan cheese (1/4 cup)
- 1 tbsp olive oil
- 1.5 heads of romaine lettuce, chopped
- 10g parmesan cheese (1/8 cup) + more to sprinkle on top
Instructions
- In a large bowl, add the cubed chicken. Add salt, red chili powder, paprika, black pepper, garlic powder, white vinegar, dark soy sauce, and hot sauce. Mix everything well and let it marinate for 15-20 minutes.
- In a small bowl, beat an egg and add it to the marinated chicken mixture. Stir to combine.
- In a shallow dish, spread the panko breadcrumbs and coat each piece of chicken in them, ensuring it’s fully covered.
- Heat 2 tablespoons of oil in a pan over medium-high heat. Cook the chicken in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side until golden and crispy. Add an extra tablespoon of oil for each batch. Let the chicken rest on a wire rack.
- For the croutons: In a bowl, add bread cubes, melted butter, garlic powder, black pepper, salt, and dried parsley. Toss to coat evenly. Air fry at 200°C (400°F) for a few minutes, shaking halfway through, until golden and crispy. Set aside.
- For the dressing: In a bowl or jug, combine mayo, Dijon mustard, soy sauce, white vinegar, garlic, black pepper, lemon juice, and parmesan cheese. Blend until smooth with an immersion blender. Add olive oil and whisk until creamy and well combined.
- In a large bowl, combine the chopped romaine lettuce, croutons, crispy chicken, and parmesan cheese. Pour the dressing over and toss to combine.
- Top with extra parmesan cheese, serve, and enjoy!
Notes
- Feel free to adjust the spice level of the chicken with more or less hot sauce, depending on your taste.
- For a lighter dressing, you can swap out the mayo with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Salad, Main Course
- Method: Pan-frying, Air frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
